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Ingredients

Adjust Servings:
100 grams Spinach (Keerai) Any Greens / Keerai
1 Gooseberry size Tamarind
0.25 Teaspoon Turmeric Powder
1 Tablespoon Raw Rice
To Taste Salt
For Grinding
0.5 cup Grated Coconut
2 Red Chili
2 Green Chilli
0.5 Teaspoon Cumin Seeds
For Seasoning
1 Tablespoon Coconut Oil
Few Curry Leaves

Nutritional information

1 cup
Serving
77
Calories
5 g
Protein
30 mg
Sodium
11 g
Carbs
6 g
Fiber

Keerai Avial Kuzhambu | Spinach Aviyal Kuzhambu

Traditional Avial Kuzhambu made using Keerai (Spinach)

Richness from Spinach combined with fresh coconut masala makes a satisfying meal

Features:
  • No Onion No Garlic Recipes
  • Traditional Recipes
Cuisine:

Ingredients

  • For Grinding

  • For Seasoning

Directions

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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

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.

 How to make simple Keerai Avial Kuzhambu ?

  1. Clean the spinach in hot water to remove all the sand from it.  Also the soak raw rice in water for 10 minutes.
  2. Soak tamarind in water and extract the juice and set it aside.
  3. Cook the spinach in little water in a heavy bottomed pan with turmeric and add salt. Mash the cooked spinach
  4. 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.
  5. 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
  6. Add the coconut oil to the keerai avail kuzhambu and also add few curry leaves
  7. Now the yummy Keerai Avial Kuzhambu is ready to serve with plain rice
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Steps

1
Done
5 mins

Clean the Spinach

Clean the spinach in hot water to remove all the sand from it.
Soak raw rice in water for 10 minutes.

2
Done
5 mins

Extract the Tamarind Juice

Soak tamarind in water and extract the juice and set it aside

3
Done
10 mins

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)

4
Done
10 mins

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.

5
Done
10 mins

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

6
Done
2 mins

Final touches

Add the coconut oil to the Keerai Avail Kuzhambu and also add few curry leaves

7
Done

Ready to Serve

Now the yummy keerai avial kuzhambu is ready to serve with plain rice.

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging.Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

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