Keerai Aviyal Kuzhambu is a traditional South Indian curry that brings together the goodness of fresh spinach (keerai) and a flavorful coconut-based masala. Infused with aromatic spices, this wholesome dish pairs perfectly with steamed rice, making it a comforting and nutritious meal. Simple to prepare yet bursting with flavor, Keerai Kuzhambu is a delightful way to include leafy greens in your diet. This is also called as Keerai Aviyal Kuzhambu in some parts of Tamil Nadu. Follow this easy recipe to bring the authentic taste of this classic dish to your kitchen!
This Kuzhambu is similar to Aviyal Kuzhambu, which is traditionally made with mixed vegetables. In this version, we substitute the mixed vegetables with spinach (Keerai). This pairs wonderfully with Appalam or a side dish like Potato Curry.
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Ingredients
Here is summary of Ingredients to make Keerai Kuzhambu
- Spinach is one of the key ingredients in this recipe, typically made using Siru Keerai or Thandu Keerai, though any variety of spinach can be used.
- Coconut is another essential component, lending the Kuzhambu its rich, creamy texture and delightful flavor.
- For spice, both red chilies and green chilies are added, with salt to taste. Tamarind water gives the Kuzhambu its signature tangy taste.
- To achieve a thick consistency, soaked rice is ground along with the masala.
- Jeera adds a subtle aroma, while the final tempering of mustard seeds and curry leaves in coconut oil imparts a unique and irresistible flavor to the dish.
See recipe card for quantities.
Instructions
- Rinse the spinach thoroughly in hot water to remove any sand or impurities. Soak the raw rice in water for about 10 minutes.
- Soak the tamarind in hot water for 10 minutes. After soaking, squeeze it well to extract the juice and set it aside.
- Heat a pan over medium heat and add the spinach along with a splash of water, turmeric, and a pinch of salt.
- Cook the spinach, stirring occasionally, until it becomes wilted and tender.
- Remove from heat and mash the spinach into a smooth purée using the back of a ladle or a keerai mathu (traditional vegetable masher). Or you can give a pulse or two in a mixer jar.
- In a blender, combine grated coconut, cumin seeds, green chilies, red chilies, and soaked raw rice. Add a small amount of water and blend until the mixture forms a smooth, fine paste.
- Heat a pan over medium heat and pour in the tamarind juice. Add a pinch of salt, bring it to a boil, and let it simmer for 5 minutes to eliminate the raw flavor.
- Stir in the cooked spinach and ground spice paste. Bring the mixture to a boil once more, then remove from heat.
- Heat coconut oil in another pan and add mustard seeds, allowing them to sputter. Toss in a few curry leaves, stir briefly, and then turn off the heat. Add this tempering to the Keerai Aviyal Kuzhambu and mix well.
- Your flavorful Keerai Avail Kuzhambu is now ready to be enjoyed with a bowl of plain rice.
Variations
We a make it richer by adding cooked Toor Dal and freshly ground masala .
- Toor Dal: This will provide the right texture, a larger quantity, and a rich flavor.
- Fresh Masala: Fry coriander seeds and chana dal, then grind them with coconut. Add this fresh masala to the Kuzhambu for a burst of flavor.
See this version of this recipe on my website!
Top Tip
Clean the Greens: Ensure all greens are thoroughly washed to remove any dirt or impurities.
The right amount of tamarind is key. Too much can make the gravy bitter.
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Pairing
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Recipe Card
Keerai Avial Kuzhambu | Spinach Aviyal Kuzhambu
Equipments Needed
- Mixer Grinder
- Heavy Bottomed Pan
Ingredients
- 100 grams Spinach (Keerai)
- 1 gooseberry size Tamarind
- ¼ teaspoon Turmeric Powder
- 1 tablespoon Raw Rice
- 1½ teaspoon Salt Adjust to your Taste
For Grinding
- ½ cup Grated Coconut
- 2 nos. Red Chili
- 2 nos. Green Chilli
- ½ teaspoon Cumin Seeds
For Seasoning
- 1 tablespoon Coconut Oil
- 1 sprig Curry Leaves
Instructions
- Rinse the spinach thoroughly in hot water to remove any sand or impurities.100 grams Spinach (Keerai)
- Soak the raw rice in water for approximately 10 minutes1 tablespoon Raw Rice
- Heat a pan over medium heat and add the spinach along with a splash of water, turmeric, and a pinch of salt.¼ teaspoon Turmeric Powder
- Cook the spinach, stirring occasionally, until it becomes wilted and tender.
- Remove from heat and mash the spinach into a smooth purée using the back of a ladle or a keerai mathu (traditional vegetable masher). Or you can give a pulse or two in a mixer jar.
- In a blender, combine grated coconut, cumin seeds, green chilies, red chilies, and soaked raw rice. Add a small amount of water and blend until the mixture forms a smooth, fine paste.½ cup Grated Coconut, 2 nos. Green Chilli, ½ teaspoon Cumin Seeds, 2 nos. Red Chili
- Heat a pan over medium heat and pour in the tamarind juice. Add salt, bring it to a boil, and let it simmer for 5 minutes to eliminate the raw flavor.1½ teaspoon Salt, 1 gooseberry size Tamarind
- Stir in the cooked spinach and ground spice paste. Bring the mixture to a boil once more, then remove from heat.
- Heat coconut oil in another pan and add mustard seeds, allowing them to sputter. Toss in a few curry leaves, stir briefly, and then turn off the heat. Add this tempering to the Keerai Aviyal Kuzhambu and mix well.1 tablespoon Coconut Oil, 1 sprig Curry Leaves
- Your flavorful Keerai Avail Kuzhambu is now ready to be enjoyed with a bowl of plain rice.