Keerai Kuzhambu

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Keerai Kuzhambu (Spinach Kuzhambu)

Course: Kuzhambu, Main Course

Cuisine: Indian, Tamilnadu

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4 people

Calories: 77

Author: Sowmya Venkatachalam

Spinach is one of the healthy greens we should often include in our diet. We should make a practice of including spinach atleast once a week. We can make many variety of dishes using spinach. Keerai Kuzhambu is one of the variety which is a very delicious main course with rice.

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Ingredients

• 100 grams Spinach (1 bunch)
• 1/2 tsp Turmeric Powder
• 1 small lemon size Tamarind
• 2 tsp Salt Adjust to your taste
• 3/4 cup Toor Dal (Pigeon pea)
• 1/4 tsp Asafoetida (Asafetida / Hing)

For Grinding

• 5 Red Chili Adjust to your spice level
• 1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
• 1 tbsp Coriander Seeds
• 3 tbsp Grated Coconut
• 1 tsp Cooking Oil

For Seasoning

• 1 tsp Cooking Oil
• 1 tsp Mustard Seeds

Instructions

• Soak tamarind in water and extract the juice
  
• Wash and pressure cook the thurdal with a pinch of turmeric in pressure cooker. Once the dal is cooked and pressure is released from cooker, take it out and mash it nicely and keep it aside
  
• Pluck the leaves from spinach and wash it nicely twice or thrice under running water. Chop the spinach finely and take it in a sauce pan and add 1/2 cup of water along with turmeric powder and allow the spinach to cook
  
• Heat another pan and add oil. Add the grinding ingredients except coconut and fry them till the dals turn golden brown color. Take the grinding ingredients to the mixer along with grated coconut
  
• Grind all these ingredients to a nice paste and set that aside. Meanwhile, spinach would have nicely cooked. Using a whisk or back of ladle or with Mathu mash the spinach nicely. Traditionally, we use Keerai Mathu to mash the keerai. But many of us are not having mathu nowadays so we can use whisk as an alternate. Now spinach is cooked and we are going to keep that aside
• In a sauce pan, add tamarind extract along with salt and hing and bring it to boil and allow it to boil till the raw smell of the tamarind. Then add the cooked and mashed spinach and stir well
  
• When the spinach-tamarind mixture starts to boil, add mashed dal and mix well. Then add the ground mixture and give a good stir and bring it to boil
• Meanwhile, in another pan, add oil and when the oil is hot, add mustard seeds and when the mustard seeds starts to sputter, switch off the flame and add the seasoned ingredients to the keerai kuzhambu and switch off the flame. 
• Yummy Keerai kuzhambu is now ready to serve with hot steaming rice!!! Relish Keerai Kuzhambu with toasted(Sutta) appalam.

Video

Notes

We can avoid including Coriander Seeds  and Channa dal in the ground mixture. Instead we can include only coconut, red chili and fenugreek seeds as we do for Thengai Araicha Kuzhambu

Nutritional Info

Nutrition Facts

Keerai Kuzhambu (Spinach Kuzhambu)

Amount Per Serving (1 cup)

Calories 77 Calories from Fat 9

% Daily Value*

Fat 1g2%

Monounsaturated Fat 1g

Sodium 30mg1%

Potassium 380mg11%

Carbohydrates 11g4%

Fiber 6g25%

Protein 5g10%

Vitamin A 600IU12%

Vitamin C 16.5mg20%

Calcium 50mg5%

Iron 2.3mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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Method:

• Soak tamarind in water and extract the juice

• Wash and pressure cook the thurdal with a pinch of turmeric in pressure cooker. Once the dal is cooked and pressure is released from cooker, take it out and mash it nicely and keep it aside

• Pluck the leaves from spinach and wash it nicely twice or thrice under running water. Chop the spinach finely and take it in a sauce pan and add 1/2 cup of water along with turmeric powder and allow the spinach to cook

• Heat another pan and add oil. Add the grinding ingredients except coconut and fry them till the dals turn golden brown color. Take the grinding ingredients to the mixer along with grated coconut

• Grind all these ingredients to a nice paste and set that aside. Meanwhile, spinach would have nicely cooked. Using a whisk or back of ladle or with Mathu mash the spinach nicely. Traditionally, we use Keerai Mathu to mash the keerai. But many of us are not having mathu nowadays so we can use whisk as an alternate. Now spinach is cooked and we are going to keep that aside

• In a sauce pan, add tamarind extract along with salt and hing and bring it to boil and allow it to boil till the raw smell of the tamarind. Then add the cooked and mashed spinach and stir well

• When the spinach-tamarind mixture starts to boil, add mashed dal and mix well. Then add the ground mixture and give a good stir and bring it to boil

• Meanwhile, in another pan, add oil and when the oil is hot, add mustard seeds and when the mustard seeds starts to sputter, switch off the flame and add the seasoned ingredients to the keerai kuzhambu and switch off the flame.

• Yummy Keerai kuzhambu is now ready to serve with hot steaming rice!!! Relish Keerai Kuzhambu with toasted(Sutta) appalam.

Keerai Kuzhambu