Keerai Sag

Published under: Curries and GraviesSpinach

Red Gram Dal – 1 cup
Spinach (Keerai) – 1 1/2 cups, finely cut
Tamarind Extract – 1 small lime sized
Onions – 3
Garlic – 8 flakes
Fresh Coconut – 1/4 cup, scraped
Dhania – 1 tblsp
Cumin Seeds – 1 1/2 tsp
Pepper – 6
Red Chillies – 8
Salt as per taste
Jaggery – little
Oil – 2 tblsp

1. Wash and chop the spinach leaves finely.
2. Cook it along with dal in a pressure cooker.
3. When cool strain the water and reserve.
4. Mash the dal and spinach well.
5. Cut onions and garlic finely.
6. Heat 1/2 tsp of oil and fry dhania, jeera, pepper and chillies till golden brown.
7. Grind it along with coconut.
8. Heat oil, add mustard seeds to splutter, fry garlic and onions till brown.
9. Add ground mixture, salt, jaggery, tamarind pulp, mashed keerai with the reserved keerai water.
10. Boil till raw smell is lost and the sag becomes thick.
11. Serve hot with rice or chapathi.

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