• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

PepperOnPizza

  • ALL RECIPES
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Home » Kootu and Kozhumbu » Keerai Kootu: Amaranthus Greens with lentils and cumin coconut-paste

Keerai Kootu: Amaranthus Greens with lentils and cumin coconut-paste

Published: Aug 2, 2015 Modified: Apr 5, 2020 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

Sharing is caring!

20shares
  • Facebook 17
  • Twitter
  • Yummly

Before I talk to you about this recipe for Keerai Kootu or Amaranthus greens stew, let us talk a bit about poetry. We all know that greens are nutritious and are good for health. I was surprised however to find that there is poetry written about greens such as Amaranthus! I would never have connected this humble plant, (actually considered as weeds in some parts of the world), with soulful poetry!

John Milton, Percy Bysshe Shelley in "Bereavement", Samuel Taylor Coleridge, in Work Without Hope, have all immortalised the amaranth. In Paradise Lost, Milton says, "Immortal amaranth, a flower which once in Paradise, fast by the tree of life, began to bloom;but soon for man's offenceTo heaven removed, where first it grew, there grows,And flowers aloft, shading the fount of life.."

Keerai kootu- South Indian Greens stew with lentils and cumin coconut paste in a white bowl
Keerai Kootu

The New World Encyclopaedia quotes a tale in the Aesop's fables which compares the rose to the amaranth: 'A Rose and an Amaranth blossomed side by side in a garden, and the Amaranth said to her neighbour,"How I envy you your beauty and your sweet scent! No wonder you are such a universal favourite."But the Rose replied ,".. I bloom but for a time: my petals soon wither and fall, and then I die.But your flowers never fade, even if they are cut; or they are everlasting."

In fact, the very name Amaranth, derived from the Greek, means "one that does not wither," or the never-fading flower.

There are more than 60 species of amaranthus, spread over the globe, comprising ornamental plants, plants used for their grain and those for their leaves. Gluten free and high in protein, iron content and dietary fibre which aids in digestion, their nutrient content includes, apart from protein, carbohydrates, vitamins and minerals.

A search across the internet shows that certain species of amaranthus are used in the treatment of a myriad ailments and illnesses such as anaemia, premature greying of the hair, skin problems such as eczema and acne, as well as in lowering cholesterol and reducing the risk of heart related diseases, and is used in dental care and works as an effective mouthwash for treating mouth and gum related conditions. They have been found to contain essential amino acids lysine which along with other elements are said to help fight against radicals causing ageing, and even the formation of malignant cancerous cells. The amaranthus is thus a veritable cornucopia of health.

My go-to guide, Wikipedia says that there is archaeological evidence of amaranthus as a food crop, dating back to 6700 BC. And that, in ancient Greece, the amaranth (also called chrysanthemum and helichrysum) was sacred to Ephesian Artemis. It was supposed to have special healing properties, and, as a symbol of immortality, was used to decorate images of the gods and tombs. In legend, Amarynthus was a hunter of Artemis and king of Euboea.

The seeds of the amaranth were known to have been a staple food for the Incas and the Mayas. It is said that the early Spaniards who came to the Southern Americas, destroyed and forbid the cultivation of amaranthus, since the grains were used in many 'heathen' religious practices. In more recent times, ie in 2002, published research in Australia about Greeks who relocated to Melbourne and continued their Mediterranean diet of leafy green vegetables, olive oils and seasonal figs, instead of following the diet of the native Australians. The Whole Grain Council says that ... 'Of all the commercial and wild leafy greens studied, amaranth leaves were found to contain some of the highest levels of beta-carotene and lutein, even higher than the commercially available chicory and endive.'

Nearer home, in Indian Ayurvedic practices the juice from these leaves are used to treat diarrhoea and haemorrhage, aid in digestion and weight management.

Amaranthus leaves have given rise to a host of delicious Indian receipes, one of which, a South Indian, Tamilian Brahmin style recipe called Keerai Kootu, I have set down here. I have used the Siru Keerai or Tropical Amaranth for the keerai kootu, though you could comfortably substitute this with the Tender Amaranth (Thandu Keerai or Chaulai Saag) or Amaranthus Tricolour with its purple leaves (Arakeerai or Chaulai/ Chavleri Saag).

I love the way my Mom used to make this kerrai kootu: a little fluid, not as thick as Kootus generally are, and served hot with rotis liberally coated with melted ghee ! On a chill winter evening, this is my idea of comfort food: hot phulkas with Keerai Kootu!

SaveSave

SaveSave

SaveSave

Keerai Kootu A vegan stew of Amaranthus greens and pigeon pea lentils and a coconut cumin paste tempered with chilli and cumin in a blue bowl

Keerai Kootu: Amaranthus Greens/ Chaulai Saag cooked in a coconut cumin paste

Course: Side Dish
Cuisine: south indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 serving
Author: Sujata Shukla
Nutritious Amaranthus Greens (Keerai) cooked in boiled lentils and a coconut paste, tempered with mustard and fenugreek. A Tamil Iyer recipe for a curry served with rice and rasam or kuzhambu, and can be served with chapatis too.
Print Recipe

Ingredients

  • ¼ cup Pigeon pea lentils - (Toor Dhal)
  • ½ tsp turmeric - powder (haldi)
  • 1 tomato - (ripe, diced)
  • to taste salt

For the Coconut paste:

  • 1 green chilli
  • ¼ cup coconut - (grated, fresh)
  • 2 tsps Cumin seeds - (Jeera)
  • ¼ tsp asafoetida - powder (Hing)
  • ½ tsp rice flour - (optional)

For the tempering:

  • 1 tbsp sesame oil - (gingelly oil)
  • ½ tsp Mustard seeds
  • a few Fenugreek seeds - (Methi)
  • 1 red chilli - Dry
  • a few curry leaves

Instructions

  • Pressure cook the lentils (dhal) till it is soft and mushy ( I keep  it on for 2 whistles and then let the cooker sit for 10 minutes so the dhal continues to cook in the steam after the stove is turned off). The amaranthus leaves, cleaned as in step 2 below, could also be steamed when the dhal is cooking, though I prefer to cook them separately as they get overcooked in the pressure cooker.
  • Meanwhile pick the leaves off the stems of the amaranthus as well as any tender stems. If cooking with Tender amaranthus (Thandu keerai), most of the stem can be used. Wash them several times until all the grit and sand have been completely removed. Chop into small pieces.
  • Cook the chopped leaves and the chopped tomato in as little water as required to just cover them while cooking (about 7- 10 minutes on medium flame, but keeping looking out that the water doesn't dry out). Add salt to taste.
  • Grind the coconut paste with all the ingredients listed above, with as little water as required for a smooth paste.
  • Add the paste to the cooked dhal and whisk till smooth and the individual grains of dhal are not visible.
  • Add the dhal and coconut paste to the cooked dhal, stir well. If the kootu is very watery, boil till the excess water evaporates.I like the gravy a little fluid and not thick.
  • Take off from the stove, set aside and cover.
  • Heat oil in a small pan (kadai).
  • Burst the mustard seeds, add methi (fenugreek) seeds and let them burst (10 secs). Add jeera (cumin) seeds and sauté for 10 secs.
  • Add the dry red chilli, turn it around after 5 secs so that both sides fry in the hot oil.
  • Add curry leaves and turn off the stove.
  • Pour the tempered oil on the kootu.
  • Serve with rotis or with rice and rasam or with vathalkuzhambu or with rice and dhal.

Sharing is caring!

20shares
  • Facebook 17
  • Twitter
  • Yummly
Previous Post: « Avocado Berries Salad with Goats Cheese and Lemon Blueberry Dressing
Next Post: Easy Purple Basil Pesto with Pine nuts and Parmesan »

Reader Interactions

Comments

  1. Debbie says

    November 01, 2017 at 5:03 pm

    The amazing history of food. Thanks so much.

    Reply
    • Sujata Shukla says

      November 01, 2017 at 5:23 pm

      I'm glad you liked it! Food history is so interesting!

      Reply
  2. Shyamala says

    October 31, 2017 at 2:21 pm

    I never knew our humble Siru keerai / thandu keerai was quoted by Milton , Shelly and Taylor..An engaging introduction to our humble keerai..

    Reply
    • Sujata Shukla says

      October 31, 2017 at 2:44 pm

      I loved this when I first came across it, Shyamala- poetry on keerai!

      Reply
  3. Sujata Shukla says

    August 04, 2015 at 5:20 am

    Thanks Ramya, Priya, for reading the long story!

    Reply
  4. Priya s Mathew says

    August 03, 2015 at 9:52 am

    that was a good read and info

    Reply
  5. Ramya Menon says

    August 02, 2015 at 6:45 am

    love how you have quoted Milton and Coleridge. Makes me like Amaranth a little more!

    Reply

Have something to Ask or Share? Let's Talk! Cancel reply

Your email address will not be published. Required fields are marked *

Rate This Recipe!




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Trending Now!

Glass bowl filled with bright orange thick Spanish Romesco Sauce with flecks of green from parsley. Almonds and parsley scattered in the background and a red and white checked cloth to the left

Spanish Romesco Sauce: Charred Peppers, Almonds

Shares: 847

Green hued Green Pea curry with red tomato and chunks of potato showing through, in a round brass bowl. On a brick coloured background with a beige fabric in the background

Matar ka Nimona - Spiced Green Pea Curry from Uttar Pradesh

Shares: 301

Colourful paper mache and clay dolls of Hindu Gods and other decorative items for Navaratri Golu in Chennai, India

Navaratri Golu and How To Keep It

Shares: 267

A colourful array of dry fruits, kiwi, pineapple, berries, citrus, papaya ready to be cut to soak fruits for Christmas cake

How to Soak Fruits for Christmas Fruit Cake

Shares: 318

Colourful Rotini Pasta from juicy cherry tomatoes, garlic, fresh basil and spirally wholewheat pasta, on a white plate

Quick Rotini Pasta in Garlicky Burst Cherry Tomato Sauce

Shares: 282

A round sphere of basic Dough for pizza, rising in a glass bowl on a brown wooden background

Easy Basic Pizza Dough for Homemade Pizza

Shares: 283

Overhead view of a cup of yellow curried chilli zucchini soup, garnished with slices of red chillies, coriander, parsley and mint leaves and walnuts. A white napkin striped with dark blue to the left, and walnuts and red chillies to the right

Curried Chilli Zucchini Soup - Spice Up Your Evening

Shares: 316

Thick french style 2 bean sorrel soup granished with red sorrel leaves and black eyed peas seen on the surface. Red sorrel leaves in the foreground, all on a wooden background

French Style 2 Bean Sorrel Soup - Nutritious, Warming, Easy

Shares: 283

A glass bottle with green homemade basil oil. A green and white napkin in the background

Easy Fragrant Homemade Basil Oil

Shares: 417

A glass bowl with a greenish Purple Basil Pesto with some Purple basil leaves alongside

Easy Purple Basil Pesto with Pine nuts and Parmesan

Shares: 296

Hello There!

Hello from Sujata Shukla, the Author, Owner, Head Cook and Bottle washer at PepperOnPizza.com. The recipes I share with you are from fresh produce, vegetarian except for the occasional egg, usually made from scratch. Traditional Indian, specially Tamil recipes are my forte, along with a slew of Salads and Soups for a healthy lifestyle. Check out my Author Page!

Footer

↑ back to top

About

  • Privacy Policy & Disclosures
  • Medical Disclaimer

Hello There!

About Us

Contact

  • Contact Us

Copyright Notice:

Copyright © 2021 Sujata Shukla and PepperOnPizza.com. Unauthorized use and/or duplication of this material or any part of the content, including but not limited to Recipes, Posts and Images, without the express and written permission from this site’s author and owner is strictly prohibited. Full recipe is not to be posted - Excerpts and links may be used, provided that full and clear credit is given to Sujata Shukla and to PepperOnPizza.com with appropriate and specific links directing to the original content.

20shares
  • 17