Keerai kadaisal (spinach)

Main Dish

2 servings

Very Easy

25 min

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A recipe a little different taste and flavor but still delicious.

Ingredients

• 1 Bunch spinach
• 4 Nos red chillis
• 1 no meduim sized Tomato (chopped)
• 1 Cloves of garlic
• 1 meduim sized ball Karivadakam
• 1 teaspoon Mustard seeds
• 1 teaspoon urad dal
• 2 tablespoons oil
• 1 sprig curry leaves
• salt to taste.

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• Zucchini lasagna with spinach - gluten free
• Turkish börek: crunchy and tasty stuffed filo with spinach and cheese
• Creamed spinach with eggs
• Chickpea and spinach soup

Preparation

• Wash the spinach toroughly , rough chop it and set aside. heat 1 tablespoon oil in a kadai. When the oil is hot, keep the heat setting to low and add red chilly and karivadakam.(squish the karivadakam before adding it).
• Fry the karivadakam for a minute or untill you get the aromatic smell for the vadakam and pour in the mixie.
• Be care full when frying the vadakam as it can get burnt quickly.
• Add tomato,garlic,and spinach and sautee. When the spinach and tomato are whilted put them in the mixee along with salt and pulse three to four times.
• Add little water if required. Heat the remaining oil and add mustard seeds, urad dal, curry leaves and one red chilly.
• When the mustard seeds pop pour the oil over the ground spinach. Serve this keerai Kadaisal with white rice and ghee.

Questions

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