Keerai Poricha Kuzhambu (Spinach)


Description:

A nutritious & tasty kuzhambu made with spinach.

A different spinach recipe which can be had with rice.

Ingredients:

Keerai (spinach) – 1 bunch

Oil – 1 teaspoon

Mustard seeds – 1 teaspoon

Cooked tuar dal – 2 tablespoons

Salt – 1 ½ teaspoon

Hing – ¼ teaspoon

Roast & Grind to paste:

Urad dal – 3 teaspoons

Curry leaves – 6

Cumin seeds – 1 teaspoons

Pepper – 1 teaspoon

Red chilli – 1

Coconut – 2 teaspoons

Method:

  1. Wash the spinach bunch (including the stem part) thoroughly to ensure no mud residue.
  2. Sauté this in a non-stick kadai for 2 to 3 minutes until cooked.
  3. Allow the cooked spinach to cool completely.
  4. Grind the spinach with hing & salt to fine paste.
  5. Roast the ingredients mentioned in ½ teaspoon of oil & grind to paste.
  6. Heat ½ teaspoon of oil in a non-stick kadai.
  7. Add mustard seeds & allow spluttering.
  8. Add the ground spinach paste.
  9. Add the cooked tuar dal, the other ground paste.
  10. Allow boiling for 3 to 5 minutes.
  11. Serve hot with rice.



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