You may like Keerai (Spinach) and Sambar separately. What about something which is made of Keerai and Sambar?. Yes..! this recipe is made of sambar and keerai which we called as Kuzhambu Keerai. I make this very occasionally. Kuzhambu keerai is very tastier and it goes well as a side dish, especially with the curd rice/more sadham and its very simple to make.
- Cook Keerai Masiyal
- Cook Sambar. You need not make sambar separately for this dish. You can consume some amount of sambar which you are making for that particular day for the consumption or you can use remaining sambar which you consumed in the previous day (make sure that the sambar is good to consume 🙂 )
- Mix the Sambar and Keerai Masiyal.
- Heat the mixture in the low flame till the mixture start boiling.
Switch off the flame. Suda suda Kuzambu Keerai is ready to serve as a side dish or with white rice. I love kuzambu keerai with curd rice/more sadham
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