Keerai Kuzhambu

Published under: SambarSpinach

Keerai/Spinach – 4 cups, chopped
Onion – 1 large, chopped
Turmeric Powder – 1/2 tsp
Salt to taste

For Seasoning:
Sesame Seed Oil – 2 tblsp
Mustard – 1/2 tsp
Urad Dal – 1 tsp
Curry Leaves – 2 sprigs

Fry in 2 tsp Oil and Grind to a Paste:
Tuvar Dal – 2 tblsp
Coriander Seeds – 1 tblsp
Cumin Seeds – 1 tsp
Red Chillies – 3 to 4
Coconut Gratings – 3 tblsp

1. Clean, wash and cook keerai with turmeric powder and salt.
2. Heat oil, add seasonings and when done, add onion and curry leaves, fry till onions are browned.
3. Add ground masala and some water if too thick.
4. Simmer for 1 to 2 minutes, add cooked keerai and simmer for 3 to 5 minutes more or till gravy is well blended.
5. Serve hot with rice.

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