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Keerai Avial Kuzhambu
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Keerai Avial Kuzhambu | Spinach Aviyal Kuzhambu

Keerai Aviyal Kuzhambu - A flavorful South Indian curry made with fresh spinach, aromatic spices, and a rich coconut-based masala. 1 Learn how to make this simple yet delicious dish at home!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Kuzhambu
Cuisine: Tamilnadu
Servings: 4 people
Calories: 77kcal
Author: Venkat R

Equipment

  • 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 minutes
    1 tbsp 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 tsp 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 tsp 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 tsp 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 tbsp Coconut Oil, 1 sprig Curry Leaves
  • Your flavorful Keerai Avail Kuzhambu is now ready to be enjoyed with a bowl of plain rice.

Nutrition

Serving: 1Serving | Calories: 77kcal | Carbohydrates: 11g | Protein: 5g | Sodium: 30mg | Fiber: 6g