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Vallarai Keerai Kootu, freshly served, rich and appetising
Indian green dish with rich spices and chickpeas

Vallarai keerai kootu (pennywort & lentil stew)

Author: Flavelo
Recipes Main Courses
Vallarai Keerai (Indian Pennywort) is one of the highly valued medicinal herbs of Indian Ayurveda, used to stimulate brain function. 'Kootu' is a South Indian lentil and vegetable dish where coconut and spices form a creamy emulsion. This dish nourishes not only the body but also the soul, with the perfect harmony of chickpeas and green herbs.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine South Indian

Ingredients

Equipment Needed

  • Blender (for the coconut paste)
  • Large pot or wok
  • Deep bowl for soaking

Instructions

1 ✓

If using fresh leaves, wash them thoroughly, remove thicker stems, and chop coarsely. Set aside.

Tip: Washing before blanching or cooking removes soil, and removing stems improves texture.
2 ✓

Prepare the spice paste: put the grated coconut, green chilli, garlic, half the onion and a splash of water into the blender. Blend to a smooth cream.

Tip: Breaking down the cells (blending) releases coconut oil and flavour compounds, creating a creamy emulsion.
3 ✓

Heat the oil in a pot and sauté the remaining finely chopped onion until translucent.

Tip: Aromatic compounds dissolve best in fat, so we start with an oil base.
4 ✓

Add the leaves (Vallarai or spinach) and wilt them for 2-3 minutes.

Tip: Heat causes plant cells to collapse (water loss), turning a large pile of leaves into a manageable amount.
5 ✓

Pour in the cooked chickpeas, coconut paste, turmeric and garam masala. Top up with the water and season with salt.

Tip: Turmeric adds not only colour but also an earthy flavour that counterbalances the sweetness of the coconut.
6 ✓

Simmer over a medium heat for 10 minutes until flavours merge. At the end, stir in the tamarind paste (or lemon juice).

Tip: Acid (tamarind/lemon) brightens flavours and 'lifts' the creamy, fatty coconut base.
7 ✓

Serve hot, accompanied by steamed rice.

Tip: The neutral taste of rice is the perfect carrier for the spicy, saucy Kootu.

Recipe FAQ

What can I use instead of Vallarai?
If you can't get pennywort, fresh spinach or chard are also perfect substitutes.
Why soak the chickpeas?
Hydrating dry legumes shortens cooking time and helps digestibility. For tinned ones, this step can be skipped.

Ingredients

  • 200 g Vallarai Keerai (or fresh spinach)
  • 50 g Fresh grated coconut
  • 200 g Cooked chickpeas (or 1 tin)
  • 1 piece Green chilli
  • 1 piece Onion
  • 3 cloves Garlic
  • 1 tsp Garam masala spice mix
  • 0.5 tsp Turmeric
  • 1 tbsp Tamarind paste (or lemon juice)
  • 2 tbsp Vegetable oil (e.g. coconut oil)
  • 1 tsp Salt
  • 200 ml Water