Sep 20, 2011


This dish is one of the very traditional dish of Tamilnadu. It's one kind of village recipe which is common in tamil households. Contains full fibre, iron, vitamins. Flavour full :)

Keerai / Spinach - 1 bunch
Tamarind - 25 gms
Lentils / thoor dhal - 1/2 cup
Mustard seeds - 1tsp
Dry red chillies - 2
Asefetida - 1 tsp
Methi seeds / Fenugreek - 5
Turmeric powder - 1tsp
Sambhar powder - 1tsp
Salt - To taste
Green chillies- 2
Curry leaves - 2 strings
Refined oil - 2tbs
Water - 3 cups

Method / Vidhie :
1. Take the spinach bunch (In tamilnadu various kinds of spinach is grown) for this the spinach called MOLAI kerai is used. If you dont get this you may use any kind of spinach.
2.Cut the roots of and wash the leaves with stem well without any mud in it.
3. Now finely chop the spinach.
4. Slit the green chillies and deseed them.
5. Soak the tamarind in water to get a thick pulp. If you have ready made pulp use 3 tbs in water.
6. In a heavy bottom pan / pressure cooker put oil.
7. To it add spinach and the lentils. Stir well.
8. Add turmeric powder, salt, sambhar powder (if not there its ok).
9.Stir well and add tamarind water. Cook well till the lentils and spinach mix well.
10.Add more water if required.
11.In pressure cooker it takes 3-4 whistles
12. When its done keep in low flame and mash them well add water to liquefy them and boil it again.
13. In another small pan oil gets heated up add the mustard , fenugreek seeds, asefetida, curry leaves,
green chillies and saute them.
14.Add the above to the spinach.

Serve hot with white boiled rice. It's tasty even more when kept for 6-7 hrs outside.

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