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
Video version of Keerai Avial Kuzhambu
[arve url="https://youtu.be/BuWvz3yWQyQ" thumbnail="12993" title="Keerai Avial Kuzhambu | Spinach Aviyal Kuzhambu" description="Keerai Avial Kuzhambu is rich and healthy Kuzhambu made using Keerai (Spinach) and coconut ground masala. . Keerai Aviyal Kuzhambu is the same Aviyal Kizumabu, replacing Vegetables with Keerai (Spinach). We can mix it with hot rice and consume it with an Applam. " upload_date="2016-11-08" duration="02M15S" /]
How to make simple Keerai Avial Kuzhambu ?
- Clean the spinach in hot water to remove all the sand from it. Also the soak raw rice in water for 10 minutes.
- Soak tamarind in water and extract the juice and set it aside.
- Cook the spinach in little water in a heavy bottomed pan with turmeric and add salt. Mash the cooked spinach
- Grind the grated coconut, cumin seeds, green chilies and red chilies along with soaked raw rice by little adding water and grind it nicely to a smooth paste.
- Boil the tamarind juice along with salt for 5 minutes to get rid of raw smell. To the tamarind juice, add the cooked and mashed spinach. When the mixture starts to boil add ground spice paste, bring it to boil and switch off the flame
- Add the coconut oil to the keerai avail kuzhambu and also add few curry leaves
- Now the yummy Keerai Avial Kuzhambu is ready to serve with plain rice
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.