Araikeerai Kootu – Amaranthus Lentil Stir Fry

Rinse 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.