Thalir Kootu (Tender Greens Mixed Kootu)

Name: Thalir Kootu
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: 4 servings
Cuisine: Indian (Tamilnadu)
Ingredients: 1 cup moong dal (pasi paruppu), washed; 1 cup drumstick leaves (murungai keerai), packed — stripped from stems; 1 cup fresh fenugreek leaves (methi / vendhaya keerai), cleaned, thick stems removed; 1 cup spinach leaves (palak / pasalai keerai), roughly chopped; ¼ tsp turmeric powder; ¾ tsp salt; ½ cup fresh grated coconut; 1 tsp cumin seeds; 1–2 green chillies; 3 tbsp water; 2 tsp coconut oil; 1 tsp mustard seeds; ½ tsp urad dal; 1 dried red chilli; 10–12 curry leaves; Squeezing out the blanched water from greens is crucial — otherwise the kootu turns watery and the coconut paste does not bind properly.; Fenugreek leaves (methi) add a pleasant mild bitterness — if too bitter, increase blanching to 3 minutes and squeeze firmly.; This kootu can also be made with a single green (e.g., only murungai keerai) but the three-green mix creates better nutritional balance.; Do not use frozen greens — they release too much water and the kootu loses its semi-dry texture.

🌱 Vegan🌾 Gluten-free📊 Easy

A mixed greens kootu using tender young leaves — drumstick leaves (murungai keerai), fenugreek leaves (methi), and spinach — cooked with moong dal and a simple coconut paste. Light yet deeply nutritious, eaten as a side with rice and sambar.

⏱️20 minPrep

🔥1 minCook

🕒21 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Thalir Kootu

Blanch the greens (high heat): In a separate pan, bring 2 cups water to a rolling boil. Add fenugreek leaves first — blanch for 2 minutes (they take slightly longer and are more bitter; blanching reduces bitterness). Add drumstick leaves and spinach together, blanch 1 more minute. Drain immediately, run under cold water (10 seconds) to stop cooking, and squeeze out excess water firmly. This reduces bitterness significantly.
Grind the coconut paste (no heat): Grind grated coconut, cumin seeds, and green chillies with 3 tbsp water to a smooth-but-textured paste. Should coat a spoon thickly.
Combine everything (medium heat): In a wide pan on medium heat, add the cooked moong dal. If it looks too dry, add 2–3 tbsp water. Add the blanched and squeezed greens. Mix. Add coconut paste and salt. Stir thoroughly. Cook for 5–6 minutes on medium heat, stirring every minute, until the raw coconut smell is completely gone and the mixture is semi-dry. Visual cue: the kootu pulls away from the sides of the pan slightly.
Prepare tempering (high heat): Heat coconut oil in a small pan for 30 seconds on high. Add mustard seeds — crackle fully (15 seconds). Add urad dal (10 seconds, until golden). Add broken red chilli and curry leaves (15 seconds, until leaves crisp). Pour over the kootu. Mix.
Taste and serve: Taste — adjust salt. Serve hot. Pairs with plain rice, rasam, and a small portion of papad.

📖 Cultural notes

|---|---|---|---|---| | 195 kcal | 9 g | 22 g | 8 g | 6 g | Thalir kootu translates literally as "tender shoots stew." In Tamil Nadu, the first tender leaves of seasonal plants (especially drumstick, neem, and fenugreek) are considered especially medicinal in spring (Chithirai / April-May). Served as the main dal-side during the Tamil New Year meal (Puthandu Saapadu) alongside the mandatory bitter-sweet neem flower dish. A high-iron lunch dish particularly recommended for women and children. ---

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