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Thotakura Kootu or Mulai Keerai Kootu Recipe

South Indian style lentil-based side dish with amaranth leaves, spices and coconut.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: Indian, South Indian
Keyword: authentic, healthy recipes, kootu recipes, Traditional
Servings: 4


  • 1 cup Amaranth Leaves finely chopped
  • 1/4 cup Moong Dal
  • 1 Tomato
  • 1 Onion
  • 1/8 tsp Turmeric Powder
  • 1/4 cup Grated Fresh Coconut
  • 1/2 tsp Rice Flour
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Urad Dal
  • 1/2 tsp Cumin Seeds
  • A pinch of Hing
  • Red Chilli Powder as needed
  • Salt to taste
  • 2 tsp Oil


  • Pressure cook the rinsed moong dal with turmeric powder and 3/4th cup of water until soft. Mash the cooked dal and set aside.
  • Grind the coconut with rice flour and water to a fine paste and set aside.
  • Remove the root part of the amaranth greens and wash them twice in plenty of water.
  • In a vessel, add the chopped greens, chopped tomato and enough water. Cook till the greens are cooked well.
  • Heat oil in a pan and add the mustard seeds, urad dal and cumin seeds and let them splutter. Add the hing and stir for a few seconds.
  • Then add the chopped onion and saute until they are nice golden brown color.
  • Add the mashed lentils, cooked greens, ground coconut, salt and red chilli powder to the sauteed onions.
  • Add a little water to adjust the consistency of the kootu.
  • Mix well and bring it to a boil. Turn off the flame.
  • Serve with rice and ghee.