Keerai Kootu | Arai Keerai Kootu | Amaranth Moong dal Gravy

Kootu is one of the staple dish in many South Indian households. It is a semi-solid gravy made with dal and veggies or greens of your choice.Arai keerai kootu is one

such kootu variety made with Amaranth leaves and moong dal mixed along with tempering and coconut masala paste.
The amaranth leaves in their middle stages of development are referred to as "Arai Keerai." Arai keerai supports the body's immune system and development, as well as the brain and heart. It is also called Amaranthus Dubius/Spleen Amaranth which stimulates the nervous system and boosts immunity.Cures colds, fevers, constipation, and gastric problems.
The medicinal properties contained in the root of the arai keerai aid in the prevention of dental disorders and diseases of the teeth and gums.
Daily intake of Arai Keerai improves digestion and reduces cholesterol levels while also lowering blood pressure.
Hair growth is supported by Arai Keerai.
Hypertension and Cardiovascular Disease can be prevented by Arai Keerai.
Check out how to make this traditional and healthy South Indian style Arai keerai kootu recipe below.

Ingredients

Araikeerai / Amaranth -2 cups chopped or (any greens of your choice)

Onion-1 no chopped

Tomato-1 no chopped 

Garlic-4 cloves chopped

Green gram dal -1/4 cup 

Toor dal-1 Tbsp 

Turmeric powder-1/4 tsp 

Red chilli powder-1/4 tsp 

Pepper powder-1/8 tsp (optional)

Mustard seeds-1/4 tsp 

Urad dal-1 tsp 

Bengal gram dal-1 tsp 

Red chillies-2 nos 

Curry leaves few 

Asafoetida-a pinch

Salt to taste 

Ghee-1 tsp

Oil -1 Tbsp 

For Masala-

Cumin seeds-1 tsp 

Green chilli-1 no 

Grated coconut-2 Tbsps 

Recipe Video

Method 

👉Cut the root of the keerai remove any grass or wilted yellow leaves ,wash well for 4-5 times in running water make sure there is no mud or dirt particles .Chop finely and set aside.

👉Grind the ingredients given for masala coarsely adding little water set aside.

👉Wash the dals and pressure cook both the dals together along with turmeric powder, asafoetida and 1 tsp oil and required water enough to cover the dals for 4-5 whistles , switch off the gas . Mash the dals well and set aside.

 

👉Heat oil in a kadai add mustard seeds, urad dal and Bengal gram dal, curry leaves , red chillies saute well. Add garlic and onion saute until the onions turn translucent.Next add tomato sauté well until mushy.

👉Add chopped keerai and saute for a minute then sprinkle little water and cook for 5 mins until the keerai is cooked .

👉Add red chilli powder, turmeric powder and pepper powder and salt mix well.

👉Add cooked dal mix well.

👉Finally add ground coconut masala paste mix well.

👉Add 1 tsp of ghee and continue to cook for 2 mins and then switch off the gas.

👉Serve hot.

Note-

✍️How to Retain the Green Color of Keerai While Cooking

Maintaining the vibrant green color of keerai (spinach or leafy greens) during cooking can be challenging, but a few simple techniques can help:

1. Add a Pinch of Sugar: Including a small amount of sugar can help preserve the green hue. The sugar acts as a natural stabilizer.

2. Use Cooking Soda Sparingly: A tiny pinch of aluminum-free cooking soda (baking soda) can effectively maintain the green color. However, be cautious as too much can alter the flavor and texture.

3. Blanching: Quickly blanch the keerai in boiling water for 30 seconds and then immediately transfer it to an ice bath. This method helps lock in the color.

4. Cook Without a Lid: When cooking leafy greens, avoid covering the pot with a lid. This prevents the buildup of trapped steam, which can turn the greens brownish.

5. Limit Cooking Time: Overcooking keerai can lead to color loss. Cook just until the leaves are tender to maintain their vibrant color.

By following these steps, you can ensure that your keerai retains its appealing green color, enhancing both the presentation and nutritional value of your dish.

Preparation Time-30 mins

Serves -4