Richness from Spinach combined with fresh coconut masala makes a satisfying meal
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
Clean the Spinach
Clean the spinach in hot water to remove all the sand from it.
Extract the Tamarind Juice
Soak tamarind in water and extract the juice and set it aside
Cook the Spinach
Cook the spinach in little water in a heavy bottomed pan with turmeric and add salt. Once the spinach is cooked mash the spinach with the back of ladle or Keerai Mathu (wooden masher)
Prepare the Ground Masala for Aviyal
Grind the grated coconut, cumin seeds, green chilies and red chilies along with soaked raw rice by adding little water and grind it nicely to a smooth paste.
Cook the Tamarind Juice along with Ground Masala
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
Add the coconut oil to the Keerai Avail Kuzhambu and also add few curry leaves
Ready to Serve