Keerai Avial kuzhambu

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.

Keerai Avial kuzhambu
Keerai Avial kuzhambu

Preparation and Yield:
Preparation time10 mins
Cooking Time40 mins
Recipe CategoryMain
Recipe CuisineIndian

Keerai Avial kuzhambu
Keerai Avial kuzhambu

Spinach/Keerai(any greens)1 Bunch
Tamarind 1 gooseberry size
Turmeric Powdera Pinch
Raw Rice1 Tablespoon
SaltTo taste

For Grinding:

Grated Coconut1/2 Cup
Red Chilli2
Green Chilli2
Cumin Seeds1/2 Teaspoon

For Seasoning:
Coconut Oil1 Tablespoon
Curry Leaves Few
* 1 Cup = 250ml

Keerai Avial kuzhambu
Keerai Avial kuzhambu

  1. Clean the spinach in hot water to remove all the sand from it.  Soak raw rice in water for 10 minutes.
  2. Soak tamarind in water and extract  the juice and set it aside
  3. Cook the spinach in little water in a heavy bottomed pan with turmeric and add salt.
  4. Grind the grated cocunut, cumin seeds, green chillies and red chillies along with soaked raw rice by adding water and grind it nicely to a smooth paste.
  5. Boil 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. Add the coconut oil to the keerai avail kuzhambu and also add few curry leaves
  7. Now the yummy keerai avial kuzhambu is ready to serve with plain rice.
  8. Keerai Avial kuzhambu
    Keerai Avial kuzhambu

Post a Comment

Dear Sowmya,What happened to the raw rice?

Sorry its a mistake. while grinding, use the soaked raw rice



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