Thandu Keerai Kootu | Amaranth Greens with Lentils
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Thandu Keerai Kootu is a beloved South Indian Tamil dish made with tender amaranth greens cooked together with lentils, coconut, and simple spices to create a thick, comforting side dish. Kootu is a traditional Tamil preparation that sits beautifully between a curry and a dry dish, offering both body and flavour. This recipe using mulai keerai, also known as amaranth, is a staple in Tamil Nadu homes and holds a special place in everyday South Indian cooking passed down through generations.
Tamil families absolutely love keerai kootu because it is wholesome, nourishing, and deeply satisfying without being heavy. Mothers prepare this dish on regular weekday afternoons to ensure their children and families get their daily dose of iron and protein from the greens and lentils. It pairs beautifully with steaming hot rice and a drizzle of sesame oil, making it a complete and balanced meal. Though not strictly a festival dish, keerai kootu often appears during simple home feasts and auspicious family lunches where traditional comfort food is celebrated.
What makes this recipe truly special is how effortlessly the humble ingredients come together to create something deeply flavorful and nutritious. The combination of moong dal and gram dal gives the kootu its characteristic creamy texture while the shallots and garlic add a wonderful depth of aroma. For best results, do not overcook the greens as they should retain a slight freshness and vibrant green colour. Using fresh mulai keerai and tempering with mustard seeds and dried red chillies at the end elevates this simple kootu into something truly memorable.
Ingredients
Instructions
💡 Tap a step to mark it doneWash the moong dal and chana dal together under cold running water two to three times. Soak them in water for about 10 minutes while you prepare the other ingredients. This helps the lentils cook faster and more evenly.
Thoroughly wash the mulai keerai leaves and stems under running water. Remove any tough or damaged stems. Roughly chop both the leaves and the tender stems into medium pieces and set aside.
In a pressure cooker or a medium saucepan, add the drained soaked lentils along with the chopped mulai keerai, peeled garlic cloves, halved shallots, turmeric powder, salt, and about one cup of water. Mix everything gently.
If using a pressure cooker, close the lid and cook on medium heat for 2 whistles. If using a saucepan, cover and cook on medium heat for 15 to 18 minutes, stirring occasionally, until the lentils are soft and the greens are completely wilted and cooked through.
While the lentils and greens cook, prepare the coconut paste. In a small blender jar, add the grated coconut and cumin seeds with two to three tablespoons of water and grind into a smooth fine paste. Set aside.
Once the pressure releases naturally or the lentils and greens are cooked soft, open the cooker or pan. Gently mash the mixture with a ladle or the back of a spoon until you get a slightly coarse and thick consistency. Do not mash it completely smooth.
Add the ground coconut and cumin paste to the cooked keerai and dal mixture. Stir well to combine. If the kootu looks too thick, add a small splash of water to adjust the consistency. Cook on low flame for 3 to 4 minutes, stirring gently, until the raw smell of coconut disappears.
Check the salt and adjust as needed. Keep the kootu on low heat while you prepare the tempering so it stays warm and the flavours continue to meld together.
Heat coconut oil or sesame oil in a small tadka pan over medium heat. Once hot, add the mustard seeds and allow them to splutter. Then add the urad dal and fry for about 20 seconds until it turns light golden. Add the dried red chillies and curry leaves and fry for another 15 seconds until fragrant.
Pour the hot tempering immediately over the keerai kootu and mix gently. Give it one final stir and remove from heat. Serve hot with steamed white rice, a drizzle of sesame oil, and a side of papad or mor milagai for a complete traditional Tamil meal.
Tips and Tricks
- You can substitute mulai keerai with siru keerai, arai keerai, or manathakkali keerai in this same recipe. Each green brings its own unique flavour but the cooking method remains exactly the same.
- Do not skip the coconut and cumin paste as it is what gives the kootu its thick, creamy body and authentic Tamil flavour. Freshly grated coconut always gives the best taste compared to desiccated coconut.
- Avoid overcooking the greens beyond what is needed as excessive cooking destroys the nutrients and dulls the vibrant green colour. Two pressure cooker whistles on medium heat is the perfect amount for this recipe.
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