Spinach Stem Curry with Yogurt and Coconut
South Indian spinach stem kootu featuring tender chopped keerai thandu simmered with a coconut-cumin paste and yogurt. Light, creamy gravy with mustard seed tempering and rice flour binding. Quick 15-20 minute preparation combining fresh greens with aromatic spices and tangy curd for a traditional side dish.
Ingredients
Instructions
- 1
Chop spinach stems finely and discard roots.
- 2
Cook stems in a pan with minimal water and salt until tender.
- 3
Grind coconut, green chili, cumin seeds and rice flour into smooth paste with little water.
- 4
Mix paste into cooked stems and stir in yogurt to form thick gravy.
- 5
Avoid excess water to prevent watery consistency.
- 6
Remove from heat within a minute after adding yogurt.
- 7
Temper with mustard seeds in coconut oil and add to kootu.
Tips
Cook spinach stems with minimal water to prevent watery final gravy
Grind paste ingredients until completely smooth for even texture
Add yogurt only at end and remove from heat quickly to preserve tang and prevent curdling
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently with splash of water.
Prepare paste and chop stems 1 day ahead. Cook full recipe fresh before serving.
Serve warm as side dish with rice or flatbread. Pairs with sambar, rasam or dal.
Common Mistakes
Add water gradually during grinding to avoid thin paste
Do not boil long after yogurt to prevent curdling and separation
Use very less water while cooking stems to achieve thick gravy consistency