Spinach Keerai South Indian Spinach Stew Recipes
SPINACH KEERAI (SOUTH INDIAN SPINACH STEW)
This is the South Indian version of Palak Paneer or Saag Paneer, but without the paneer. Serve this dish over rice and crumple potato chips on top. Serve yogurt on the side. You can substitute any kind of greens, or a mix of greens, for the spinach. And fresh is better. Adjust spices to your taste and your tolerance. Make sure you use unsweetened coconut. You can use other lentils, but toor dal or mung dal is best. Adjust salt according to how salty you cooked the dal.
Provided by alvinakatz
Categories Indian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 280.4, Fat 9.2, SaturatedFat 4.6, Sodium 501.8, Carbohydrate 36, Fiber 18.4, Sugar 2.6, Protein 16.2
KEERAI MOLOGUTAL (SOUTH INDIAN SPINACH-LENTIL STEW)
In Tamil, Keerai = spinach. This recipe has been in my family for absolute ages, and is unfailingly on the table at lunch every Sunday... and we'll never get tired of it! :-) This is a very nutritious stew that's perfect over steamed rice. A spicy pickle or condiment is traditionally served along with this. Or, you can just have the stew as a, well, stew or soup! Hope you like this one!
Provided by Anu_N
Categories Stew
Time 50m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Make sure that you don't dry the spinach after washing.
- Cook the chopped spinach in a microwavable bowl, covered, in a microwave on HIGH for 5 minutes, with 1 teaspoon salt, stirring thrice.
- Set aside to cool.
- Add water, lentils, and turmeric in a pot, bring to a boil, and simmer for 30 minutes, or until lentils are tender.
- Do not drain.
- Grind coconut, cumin, red chili, with 1/2 cup water in a blender, to a paste.
- Remove from the blender and set aside.
- In the same blender (you needn't wash it), separately grind the spinach coarsely (don't make it into a paste!).
- Mix the spinach, coconut paste, and cooked lentils (along with its water) together in a large pot and bring it to a boil, stirring occasionally.
- Remove from the flame and set aside.
- While the spinach-lentil mixture is boiling, in a small frying pan, heat the oil, and add mustard seeds and Urad dal.
- When the mustard sputters, pour the contents of the frying pan into the spinach-lentil mixture.
- Stir, and serve hot, over plained steamed rice.
Nutrition Facts : Calories 215.4, Fat 11.2, SaturatedFat 6.6, Sodium 660.7, Carbohydrate 21.6, Fiber 11.5, Sugar 2, Protein 10
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