Tuesday, May 5, 2009

Keerai Kuzhambu / Spinach Gravy


Spinach / Keerai - A bunch - Separate leaves and wash well.
Onion(small) - 12 nos
Garlic - 6 nos
Green chilli - 5 nos
Tomato - 2
Salt - 1/2 tsp

For Seasoning:

Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Red Chilli - 2 nos - remove the seeds
Hing(Asafoetida) - A pinch
Oil - 1 tsp


1. Boil all the ingredients until spinach leaves are cooked. Do not cook too much, as the color of the leaves change and taste differs from original recipe.
2. Once cooked, smash them in a blender(just one round). Do not grind finely.
3. Heat oil in a pan, splutter mustard and cumin seeds, add red chillies, hing and add it to the ground spinach paste.


-> Boil 1/2 cup of toor dhal and add to this mixture to prepare keerai paruppu kuzhambu. (see pic below)
-> Serve with rice...more of this spinach gravy and less amount of rice. People who are in diet can follow this.(see pic below)

Keerai Paruppu Kuzhambu...

Keerai Saatham / Spinach Rice: