Keerai Kadaiyal

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Preparation time
5 mins
Cooking time
10 mins
Difficulty
easy
Serves
2 people
Meal course
Lunch
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Posted on
10 stick
Spinach leaves(palak)
1 Nos
Onion ( chopped)
1 Nos
Tomato (chopped)
3 Nos
Cloves
1/2 cup
Split red gram (toor gram / thuvaram paruppu)
3 Nos
Green chili (finely chopped)
1/4 tea spoon
Asafoetida
1/4 tea spoon
Mustard seeds
1/4 tea spoon
Cumin seeds
1/4 tea spoon
Split Black gram / ullundu
1 No
Red chilli
1 tea spoon
Salt to taste
2 tea spoon
Oil
1 tea spoon
ghee
1 Marble size
Tamarind
Keerai Kadaiyal

Malabar Spinach / Palak / Pasalai Keerai mashed with Split red gram to make a semi-thick dal. Tamil to English (Keerai ~~ Leafy Green Vegetables, kadaiyal ~~~ Term used for partially mashing greens in a traditional clay pot.Spinach Dal / Spinach Masiyal / Mashed Keerai / Kadaintha Keerai / Palak Keerai Puli Kadaichal / Spiach dhal Curry / Indian Red Spinach Curry / Malabar Spinach / Bachchali Koora / Pasalai Keerai Kadaiyal / Vasala Cheera Dhal Curry

  1. This variety Indian Palak is extremely slimy after cooking, so pls do not over cook. Avoid using electric hand mixer or mixie/ blender to mash up. Read more on this topic here. Wash and soak Split red gram for 15 minutes. Pressure cook with water up to 2 whistles and keep aside. Separate the leaves and tender stalks from the spinach, discarding thick ones. Chop them very finely, wash and keep aside. Soak tamarind in water and extract the pulp. Now heat 2 tsp of oil in a pan, add chopped onion, tomato, green chili and garlic. Saute for few minutes or till the tomato gets cooked. This could take 10 minutes over low medium flame. Now add the finely chopped leaves and saute until it wilts. Since its finely chopped takes only few minutes. Add tamarind extract, cooked dal, salt and asafoetida. Simmer the whole content for 5 minutes and switch off. Traditionally this will be mashed in a clay pot using wooden masher (mathu), all I had was the mathu, so simultaneously stirred and partially mashed by placing them in a wide bowl. Now heat a tsp of ghee splutter mustard, cumin seeds, curry leaves, split black gram and red chili, add this to the mashed dal and serve hot with rice.

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