Aviyal kuzhambu is one of the common kuzhambu in the brahmin familes and in the southern part of tamil nadu. Keerai Aviyal Kuhambu is same as aviyal kuzhambu but we add keerai (spinach) instead of other vegitables which we add in the normal aviyal kuzhambu.

Spinach/Keerai(any greens) - 1 bunch
Turmeric - a pinch
Salt - To Taste

For Grinding:
Grated Cocunut - 1/2 cup
Jeeragam/Cumin seeds - 1/4 teaspoon
Green chillies - 4
Red Chilli - 1

For Seasoning:
Gingelly oil - 2 teaspoon


  • Clean the spinach in hot water to remove all the sand from it.

  • Cook the spinach in little water in a heavy bottomed pan with turmeric and add salt.

  • Grind the grated cocunut, cumin seeds, green chillies and red chillies by adding water and grind it nicely.

  • Add these to the cooked spinach and when the mixture starts to boil, switch off the flame

  • Add the gingelly oil to the keerai avial kuzhambu.

  • Now the yummy keerai avial kuzhambu is ready to serve with plain rice.
Servings: 5 Persons

Post a Comment Blogger