100 grams Spinach (Keerai) | |
1 Gooseberry size Tamarind | |
0.25 Teaspoon Turmeric Powder | |
1 Tablespoon Raw Rice | |
To Taste Salt | |
For Grinding |
|
0.5 cup Grated Coconut | |
2 Red Chili | |
2 Green Chilli | |
0.5 Teaspoon Cumin Seeds | |
For Seasoning |
|
1 Tablespoon Coconut Oil | |
Few Curry Leaves |
Richness from Spinach combined with fresh coconut masala makes a satisfying meal
Keerai Avial Kuzhambu is rich and healthy Kuzhambu made using Keerai and coconut ground masala. As you might know Aviyal is a popular stew made using many vegetables in Tamil Nadu. Aviyal kuzhambu is the Kuzhambu version of Aviyal stew. Whenever we have left over vegetables in small quantities we make Avial or Avial kuzhambu by including all the vegetables. As this Kuzhambu has rich vegetables, we usually don’t make any other curry/side dish. We can mix it with hot rice and consume it with an Applam. Keerai Aviyal Kuzhambu is the same Aviyal Kizumabu, replacing Vegetables with Keerai (Spinach).
We can also make Spinach (Keerai) and make different type of Kuzhambu. Refer on the link here for the Keerai Kuzhambu Recipe
1
Done
5 mins
|
Clean the SpinachClean the spinach in hot water to remove all the sand from it. |
2
Done
5 mins
|
Extract the Tamarind JuiceSoak tamarind in water and extract the juice and set it aside |
3
Done
10 mins
|
Cook the SpinachCook the spinach in little water in a heavy bottomed pan with turmeric and add salt. Once the spinach is cooked mash the spinach with the back of ladle or Keerai Mathu (wooden masher) |
4
Done
10 mins
|
Prepare the Ground Masala for AviyalGrind the grated coconut, cumin seeds, green chilies and red chilies along with soaked raw rice by adding little water and grind it nicely to a smooth paste. |
5
Done
10 mins
|
Cook the Tamarind Juice along with Ground MasalaBoil the tamarind juice along with salt for 5 minutes to get rid of raw smell. To the tamarind juice, add the cooked spinach and when the mixture starts to boil add ground spice paste, bring it to boil and switch off the flame |
6
Done
2 mins
|
Final touchesAdd the coconut oil to the Keerai Avail Kuzhambu and also add few curry leaves |
7
Done
|
Ready to Serve |
4 Comments Hide Comments
Dear Sowmya,What happened to the raw rice?
Sorry its a mistake. while grinding, use the soaked raw rice
Is this also known as puliyitta keerai??
Puiliyita keerai is different from this. For aviyal we used to grind coconut, jeera and green chili. The same is used here for spice. But the consistency will be like pouring.