Saturday, November 25, 2023



Today's recipe has health-filled Spinach as the main ingredient. It is from Tamilnadu and is called "Keerai Kuzhambu" with Keerai meaning Spinach in Tamil. As you know, this leafy green veggie is called Palak in Hindi and Palak Soppu in Kannada.

It has been well- established that Spinach has many health benefits so I often make dishes using spinach. In my childhood days, we remember reading Popeye comics with the main character eating vast amounts of spinach!

Elsewhere in this blog, you will find different kinds of dishes made with spinach/palak, such as:-

I have adapted this recipe from  "Keerai Kuzhambu" from Subbu's Kitchen.

We tried this out the other day and felt it was very yummy. It goes well with hot steamed rice as well as with chapatis 


  • Spinach (Keerai/Palak) 1 bunch
  • Turmeric Powder, 1/2 tsp
  • Tamarind, size of a small lemon
  • Split Pigeon Peas ( Toor Dal), 3/4 cup
  • Asafoetida, (Hing), 1/4 tsp
  • Salt, to taste
To Be Roasted and Ground To A Paste: -
  • Byadgi Red Chillies, 5
  • Bengal Gram ( Chana Dal), 1 tbsp
  • Coriander Seeds, 1 tbsp
  • Fresh Coconut Gratings, 3 tbsp -  not to be roasted 
  • Oil, 1 tsp
For Seasoning:-
  • Mustard Seeds, 1 tsp
  • Coconut Oil, 1 tsp 


Wash the Toor Dal and pressure cook it along with adequate water and 1/4 tsp of turmeric for 3-4 whistles 
Once the cooker cools, remove the cooked dal, mash it and keep aside

Soak the tamarind in lukewarm water for 15-20 minutes, then extract the juice and keep aside

Remove the spinach leaves from their stems, wash thoroughly and chop them
Keep the chopped spinach in a vessel, add half cup of water  and 1/4 tsp of turmeric powder
Cook till the spinach gets done. Keep aside

Heat another pan, and on medium heat add Byadgi red chillies, chana dal, coriander seeds, and roast till the dal changes colour
Let it cool and transfer to a mixer jar
Add the fresh coconut gratings and grind to a smooth paste adding the required amount of water. Keep aside

In a vessel, boil the tamarind extract, along with asafoetida and salt till the raw smell of the tamarind goes
To this add the cooked spinach and mix well, bring to a boil. Next, add the mashed toor dal  and mix well
Now add the ground paste, mix well and bring to a boil. Lower the flame and let it simmer for a couple of minutes and switch off the gas

Heat the coconut oil in a seasoning pan and on medium heat add the mustard seeds
When they splutter, switch off the gas and add the seasoning to the Keerai Kuzhambu 
Transfer to a serving bowl and serve the Keerai Kuzhambu as an accompaniment for hot steamed rice.

No comments:

Post a Comment

If you have liked this recipe, I would appreciate your leaving a comment. Thank you !