May 11, 2009

Kadaintha Keerai

  • Tur Dhal - 1 tbsp
  • Onion - 1/2 medium
  • Red Chilli - 1 or 2
  • Turmeric pdr - 1/4 tsp
  • Tomatoes - 1 medium
  • Cumin seeds - 1/2 tsp
  • Spinach - 1
  • salt - as req
  • Ghee - as req


In a pressure cooker, add Tur Dhal + Onion + Red Chilli + Turmeric pdr + Tomatoes + Cumin seeds + Spinach or any kind of keerai + salt + very lil water. Pressure cook this for 2 whistles. Once the pressure leaves and spinach curry becomes cool, juz make a swift run if it in the mixer. Make sure you don't grind it into a smooth paste. Check the salt and add if req.
For tempering, in a pan , add some ghee. To this add cumin seeds. Pour this on to the ground spinach curry. Tasty n healthy kadaintha keerai gots best with hot steamed rice. 

Back in India, we have something called as "Mathu" in tamil using which we can smash the keerai...n trust me a special flavour comes from the mathu...since we juz cant chase around something like that here in the US n also for comparitively easy work, we move to the mixer for serving the purpose.

This goes to the Mahimaa's 15 minute cooking,


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