Spinach/Keerai is a healthy food and taste great even though they are full of nutrients. This is my amma's way of preparing keerai. I love this recipe a lot so I thought of preparing it and it worked out perfectly. I'm pretty sure I could eat the whole in one sitting.
It is versatile and pairs well with almost everything. Before jumping into the recipe I wanted to share some of the health benefits of spinach.
It is a super food loaded with tons of nutrients in a low calorie package. They are important for skin, hair, bone health and provide protein, iron, vitamins and minerals.
There are more and more health benefits we get on consuming it. It improves blood glucose control in diabetics, lowers the risk of cancer, blood pressure and asthma. It consist of 250mg of calcium per cup(cooked keerai/spinach). Also calcium is easily absorbed than any other diary products. It is rich in fibre and water content, thus helping for a healthy digestive tract.
No more boring stories. Here comes the recipe.
Mulaikeerai Kadaiyal / Keerai Masiyal
Mulaikeerai - 1bunch
Tomato - 1/2
Green chillies - 4
Small Onion - 3
Grated Coconut - 2tblspn
Cumin - 1tspn
Tamarind - 1
Asafoetida - a pinch
Curry leaves - 1twig
Coconut oil - 1tspn(optional)
Mustard seed - 1tspn
Onion - 1
Curry leaves - 1twig
Oil - as needed
Grind together coconut and cumin and keep aside.
In a vessel, take all the ingredients(spinach/keerai, tomato, green chilli, onion, tamarind, curry leaves and ground coconut,cumin). Add 1 cup of water to this.
Cook in a medium flame for 5-10mins or until spinach wilts.
Remove from heat and allow it to cool down.
Purée them using a blender or mash it with the help of masher.
Heat oil, add mustard seeds. When it splutters, add the chopped onion and curry leaves. Mix it with mashed spinach.
Good as a side dish or accompaniment to a variety of meals.
|Keep all your ingredients ready
|Grind coconut and cumin with adding water. You can also add without grinding them
|Combine together spinach, onion, green chilli, tomato
|Add in curry leaves, salt and tamarind
|Add in coconut oil. This step is optional
|Add in ground coconut and 1 glass of water
|Cook in a medium flame for 5-10mins or until spinach wilts.
|Once cooled down, mash them
|Heat oil in a pan, add mustard seeds
|When it begins to splutter, add chopped onion and curry leaves
|Pour them tempering over the spinach