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There are numerous kootu recipes and palak keerai kootu is one of them. I have another kootu recipe on the blog. You can check it out here. The main ingredient in this particular recipe is keerai/palak/spinach, hence the name Keerai Kootu. Yes, this Indian vegan spinach recipe is a childhood favorite. Even today when I miss home and need something comforting, I make keerai kootu. Since this dish is best enjoyed with rice, we make it mostly on weekends. Keerai Kootu is very tasty, mildly flavored, and suitable for all. Making this Indian vegan spinach stew in the Instant Pot saves time and effort. I now only make it in the Instant Pot. It’s very convenient. It’s a dump-n-forget kind of recipe where everything cooks together. Coconut - Traditionally, freshly grated coconut is used. But if unavailable to you, use unsweetened desiccated, shredded, or frozen coconut. Lentils - There are two kinds of lentils used in this recipe. Toor dal and Urad dal. Instead of Toor dal, you may also use moong or masoor dal. Spices - Mustard seeds, cumin seeds, and green chillies give it an aromatic flavor. You can use jalapeno or dried red chillies instead of green chillies. Besides these ingredients, you will also need a Blender and an Instant Pot.
Instant Pot version
If you are looking for some low-carb options, then serve it with cauliflower rice or quinoa. You can also enjoy it as a hearty lentil spinach soup or serve it as a side for roti/chapati/naan. Serve this as the main course for lunch or dinner. This same recipe can be followed to make lauki, cabbage, French beans, flat green beans (Papdi), gourd, chow chow, or pumpkin kootu.
