Spinach Keerai (South Indian Spinach Stew)
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 10 ounces frozen spinach
- 3⁄4 teaspoon salt
- 1 cup cooked toor dal or 1 cup cooked mung dal
- 2 tablespoons grated unsweetened coconut
- 1 1⁄2 teaspoons cumin seeds
- 1 dried red chili
- 3⁄4 teaspoon rice flour or 3/4 teaspoon cornstarch
- 1 -2 tablespoon vegetable oil
- 1⁄4 teaspoon black mustard seeds
- 1⁄4 teaspoon Urad Dal (optional)
- 1 teaspoon turmeric powder
directions
- Cook greens in the wok, adding water if necessary.
- Add salt and turmeric powder.
- Add dal and heat.
- Grind coconut, cumin, chili, and rice flower until fine. Add water if needed so it isn't chunky.
- Add ground spices to spinach/dal mix.
- Adding water if necessary, grind (with blender or immersion blender) until parts are a puree and parts still look like bits of leaves. You don't want a smooth paste. Consistency should be like a smoothie, only with leaf bits.
- In a small pan, heat the oil. Add mustard seeds and heat until they pop and turn grey.
- Pour oil and mustard seeds on the keerai, stir and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>I live in Seattle, but have also lived in the DC area, the Mid-west, California, the South, and New England, as well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I eat mostly vegetarian and mostly do a lot of scratch cooking. I am known for my creative use of leftovers and whatever is in the fridge. Too bad those recipes can't go easily into Zaar.</p>