Araikeerai Kootu – Amaranthus Lentil Stir Fry
Authentic South Indian Food Creator · Home Chef
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Araikeerai Kootu is a beloved traditional dish from Tamil Nadu that brings together the goodness of fresh Amaranthus leaves and protein-rich lentils in one wholesome preparation. Kootu, as a cooking style, is unique to Tamil cuisine — it sits beautifully between a dry stir fry and a thick curry, making it the perfect companion for steamed rice. Araikeerai, known in English as Amaranthus, has been a staple leafy green in Tamil kitchens for generations, grown in home gardens and celebrated for its earthy, mild flavor and incredible nutritional value.
Tamil families absolutely adore this dish because it is simple, nourishing, and fits into everyday home cooking without any fuss. Mothers and grandmothers across Tamil Nadu prepare keerai kootu at least twice a week, pairing it with rice, rasam, or a spicy kuzhambu. It is especially popular during the summer months when Amaranthus is abundantly available. While not specifically tied to one festival, this dish finds its place on the dining table during family gatherings, simple home lunches, and even during auspicious days when a wholesome vegetarian meal is desired.
What makes this Araikeerai Kootu truly special is the freshly ground coconut and cumin paste that gives it a rich, aromatic depth without being overly heavy. The tempering of mustard seeds, dried red chillies, and curry leaves adds that signature Tamil tadka that awakens every ingredient. For the best results, always use fresh Amaranthus leaves cleaned thoroughly, and cook the toor dal just until soft but not mushy. Adding the coconut paste at the very end preserves its fragrance and ensures a thick, luscious kootu that coats every grain of rice perfectly.
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Ingredients(14 items)
Instructions
💡 Tap a step to mark it doneRinse the toor dal thoroughly under running water two to three times. Add it to a small pressure cooker or saucepan with 3/4 cup of water and a pinch of turmeric powder. Pressure cook for 3 whistles or boil on the stovetop until the dal is soft and fully cooked. Once done, lightly mash it with a spoon and set aside. The dal should be soft but not completely dissolved into a paste.
While the dal cooks, prepare the Amaranthus leaves. Remove any thick stalks and keep only the tender leaves and stems. Wash them thoroughly in two to three changes of water to remove all dirt and grit. Chop the leaves roughly and set aside. Fresh, bright green leaves will give the best color and flavor to your kootu.
In a mixer or blender, combine the freshly grated coconut, cumin seeds, and 2 dry red chillies. Add about 3 to 4 tablespoons of water and grind to a smooth, thick paste. This coconut-cumin paste is the heart of the kootu and should be aromatic and well blended. Set the paste aside until needed at the end of cooking.
In a medium kadai or thick-bottomed pan, add the washed and chopped Amaranthus leaves along with 1/4 cup of water, a pinch of salt, and the remaining turmeric powder. Cover and cook on medium flame for about 5 to 6 minutes, stirring occasionally, until the leaves have completely wilted and cooked down. Amaranthus cooks quickly, so keep a close eye to avoid overcooking.
Once the keerai is cooked and any excess water has evaporated, add the cooked and lightly mashed toor dal to the pan. Mix gently to combine the dal and the keerai evenly. Add salt to taste at this stage. If the mixture feels too thick, add a splash of water and stir well. Let it cook together on low-medium flame for 2 to 3 minutes so the flavors begin to meld.
Now add the freshly ground coconut and cumin paste to the keerai-dal mixture. Stir everything together gently and cook on low flame for 3 to 4 minutes, stirring continuously. Do not cook on high heat after adding the coconut paste as it can cause the coconut to turn grainy. The kootu should come together into a thick, creamy consistency that holds well on a spoon. Adjust salt if needed.
Prepare the tempering. Heat coconut oil or sesame oil in a small tempering pan over medium heat. Once hot, add the mustard seeds and let them splutter fully. Add the urad dal and fry for about 30 seconds until it turns golden. Then add the broken dry red chilli, curry leaves, and a small pinch of asafoetida. Let everything sizzle for just a few seconds until fragrant.
Pour the hot tempering immediately over the prepared Araikeerai Kootu and mix gently to combine. The sizzle of the tempering over the kootu is a beautiful moment that brings out all the flavors. Transfer to a serving bowl and serve hot with steamed rice, rasam, sambar, or any spicy kuzhambu. It pairs especially well with potato fry, colocasia fry, or yam fry on the side.
Tips and Tricks
- Always add the coconut paste at the very end and cook only on low flame after adding it. Cooking coconut on high heat makes it grainy and can cause the kootu to lose its smooth, creamy texture.
- For extra flavor, dry roast the cumin seeds lightly in a pan before grinding with the coconut. This enhances the nutty aroma of the paste and elevates the entire dish.
- Do not overcook the Amaranthus leaves. They wilt quickly and become too soft if cooked long, which can turn the kootu dark in color. Cook just until the leaves are tender and have absorbed the water.
Nutrition Info (per serving)
AI Estimated Values per serving
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