Arai Keerai Kootu with Cow Peas
Authentic South Indian Food Creator · Home Chef
Rate this recipe
Arai Keerai Kootu is a wholesome and nutritious South Indian dish that brings together the goodness of tender greens and protein-rich cow peas in a mildly spiced coconut-lentil gravy. This traditional Tamil recipe is a staple in many households, especially among those who appreciate simple, healthy home cooking that doesn't compromise on flavor.
What makes this kootu so beloved is its perfect balance of nutrition and taste. The earthy flavors of arai keerai (amaranth leaves) blend beautifully with the creamy texture of moong dal and coconut, while the cow peas add a delightful bite and boost of protein. It's comfort food at its finest - the kind that reminds you of grandmother's kitchen and wholesome family meals shared together.
This versatile dish pairs wonderfully with steamed white rice, sambar rice, or any vegetable kulambu rice combination. Whether you're looking for a simple weekday lunch or want to include more greens in your family's diet, this keerai kootu is your answer. It's light yet satisfying, easy to digest, and packed with iron and essential nutrients that make it perfect for all ages.
Looking for more curry recipes? Browse all vegetarian recipes →
Ingredients(13 items)
Instructions
💡 Tap a step to mark it doneWash and soak cow peas for 2-3 hours or overnight. Drain and keep aside.
Clean and wash arai keerai thoroughly. Chop roughly and set aside.
Pressure cook the soaked cow peas and moong dal with turmeric powder and enough water for 3-4 whistles until soft and cooked through.
While the dal is cooking, grind grated coconut, cumin seeds, and green chillies with little water to make a smooth paste.
Once the dal-peas mixture is cooked, add the chopped keerai and cook for 5 minutes until the greens wilt and soften.
Add the ground coconut paste to the cooked mixture and stir well. Add salt to taste and adjust consistency by adding water if needed.
Let it simmer for 2-3 minutes, allowing all flavors to blend together.
In a small pan, heat coconut oil and add mustard seeds. When they splutter, add urad dal, curry leaves, and asafoetida.
Pour this tempering over the kootu and mix well. Serve hot with rice.
Tips and Tricks
- You can substitute cow peas with chana dal or any other lentil of your choice for variation
- Adjust the consistency of kootu based on your preference - it can be thick or slightly runny
- Don't overcook the keerai as it will lose its vibrant color and nutrients
- For extra flavor, you can add a small piece of jaggery while cooking
- This kootu tastes even better the next day as the flavors develop further
Nutrition Info (per serving)
AI Estimated Values per serving
Related Tags
