Keerai Poritha Kootu or Poricha Kootu is a No on onion no garlic , Greens and Lentil stew in a spice base. Served with hot rice or millets.
One of the ingredients most kids (and adults too) love to hate is Greens (Keerai in Tamil, Soppu in Kannada, Kura in Telugu). Although loaded in vitamins and low in carbs, somehow it takes a herculean task to get people, and kids in particular to get to eat greens .Spinach was marketed excellently by Popeye for ages in the West, and wish moms today had the energy to do likewise.
Kootu or lentil + veggies stew (with / without a spice paste) is a standard fare across South Indian (especially Tambrahm) homes for everyday meals. We make a variety of kootu like Katrikkai Karamani Kootu (brinjal and cow pea stew with tamarind), Vazhai thandu Mor Kootu (Plantain Stem Yogurt stew),
Today’s dish Keerai Poritha Kootu is a breeze to make, healthy, loaded with vitamins and added proteins (from the lentils) and is versatile- add to this some more vegetables (peas / beans / sprouts / carrots etc) to make it a wholesome meal by itself, all disguised with super healthy add-ons :-).
Let’s proceed to the recipe then
Other Greens based dishes you may like on the blog
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FAQs to make Keerai Poritha Kootu
What greens can be used to make this kootu ?
Any greens – Radish leaves, methi, spinach, amaranth, Pasala keerai (Malabar spinach) – or a combination of these too work
What can we serve with this Kootu?
Hot steamed rice, quinoa, cooked daliya (broken wheat), millets or any flatbread
What dal is used to make this kootu ? Is dal necessary?
Yes, dal gives it a creamier finish. I usually use Masoor (red lentil) or Moong dal (split green gram)
Prep time : 15 mins . Cooking time : 10 mins. Serves : 4
Ingredients to make Keerai Poritha / Poricha Kootu
- 3 cups Greens (Palak / Methi / Malabar spinach- you may use any greens, but it works best with these best) chopped
- 1/2 cup Masoor dal (or moong dal)
- 1 tsp Salt (or to taste)
- 1/4 tsp Turmeric
- 2 tsp Oil (split use)
- 1 tsp cumin seeds
- 3 red chillies (split use)
- 1/4 cup Grated Coconut
- 1 tsp Urad dal
- 1/2 tsp Whole Black Pepper
How to make Keerai Poritha Kootu
- Wash and chop the greens.
- Pressure cook the Dal with a pinch of turmeric, mash it well and keep aside. You May also use an open pot to cook this dal till soft.
- Steam the greens till they are slightly cooked, yet green. Switch off the heat and cover
- In a tsp of oil, roast Urad dal, 1 tsp cumin, black pepper, 2 red chillies till roasted and golden brown. Switch off heat, add coconut and roast. Cool and grind to a paste with minimal water.
- Add salt, masala (spice) paste and simmer for 4-5 minutes
- Add water if required as per consistency.
- Prepare tempering with oil + cumin, asafoetida, Peanuts (avoid for any nut allergy) , red chillies and mustard till cumin and mustard crackle and peanuts turn crunchy.
- Pour over the mixture. Add in a dash of fresh coconut . Mix well. serve hot with Rotis / Rice / Quinoa / Millets or any grain of your choice 🙂
Keerai Poritha Kootu | கீரை பொரிச்ச கூட்டு Greens and lentil curry
Equipment
- Thick Bottomed Pan
- Spice Grinder
- Pressure Cooker Or Open Pot, See Recipe Instructions
Ingredients
- 3 cups Greens Palak / Methi / Malabar spinach- you may use any greens, but it works best with these best , chopped
- 1/2 cup Masoor dal or moong dal
- 1 tsp Salt or to taste
- 1/4 tsp Turmeric
- 2 tsp Oil split use
- 1 tsp cumin seeds
- 3 red chillies split use
- 1/4 cup Grated Coconut
- 1 tsp Urad dal
- 1/2 tsp Whole Black Pepper
Instructions
- Wash and chop the greens.
- Pressure cook the Dal with a pinch of turmeric, mash it well and keep aside.
- You May also use an open pot to cook this dal till soft.
- Steam the greens till they are slightly cooked, yet green. Switch off the heat and cover
- In a tsp of oil, roast Urad dal, 1 tsp cumin, black pepper, 2 red chillies till roasted and golden brown. Switch off heat, add coconut and roast. Cool and grind to a paste with minimal water.
- Add salt, masala (spice) paste and simmer for 4-5 minutes
- Add water if required as per consistency.
- Prepare tempering with oil + cumin, asafoetida, Peanuts (avoid for any nut allergy) , red chillies and mustard till cumin and mustard crackle and peanuts turn crunchy.
- Pour over the mixture. Add in a dash of fresh coconut . Mix well. serve hot with Rotis / Rice / Quinoa / Millets or any grain of your choice 🙂
Healthy and tasty curry. Thx for linking Kalyani.
Vardhini
Event: Side Dishes
Event: Spinach