Keerai Kuzhambu / Spinach Gravy Recipe

Hope u all celebrated diwali very well I too had a nice time at my in-laws house..Coming to the dish ,
This is my mom’s signature dish.I love this kuzhambu a lot..Whenever i visit my mother’s place , she prepare this especially for me.With beetroot poriyal  and papad / Appalam , it tastes divine.

Ingredients :

• Amaranthus tricolor/ Arai keerai – 1 bunch (1 kattu)
• Toor dal – 1/4 cup
• Tamarind – Medium gooseberry size
• Hing / asafetida –  2 pinches
• Turmeric powder – a pinch
• Salt & water – As needed.

To grind:

• Coconut – 1 finger size
• Small onions – 2 nos
• Jeera / cumin seeds – 1/4 tsp

To temper:

• Mustard seeds – 1/4 tsp
• Urad dal – 1/2 tsp
• Small onions – 5-10 nos (chopped finely)
• Red chilly – 3 nos

Method :

• Clean & wash the leaves and chop it finely.
• Cook the leaves with the required water and Set aside.
• Pressure cook toor dal for 2 – 3 whistles until it becomes mushy.
• Soak the tamarind in warm water for 15 mins and extract the juice from it.Grind all the items given under “To grind “ to make a smooth paste. Keep aside.
• Then heat a kadai and add the mustard seeds , red chilly , urad dal and small onions.
• Add the tamarind extract , cooked spinach , hing , salt and required water.
• Allow it to boil till the onion gets cooked.
• Finally add the cooked toor dal  and the ground coconut paste.
• Boil again for 5 mins and switch it off ..
• Serve hot with rice and ghee !!

Papad and any poriyal/curry serves as the best accompaniment for this kuzhambu. My mom usually makes beetroot or carrot poriyal..