Palak keerai kadaiyal
Servings 0
Ingredients
- Palak Keerai 1 bunch 180 grams
- Green Chilli 3 small
- Jeera ½ tsp
- Salt as required
- Toor dal/Moong dal ⅓ cup
- Water 1 ½ cup
- Turmeric powder ½ tsp
- Hing ¼ tsp
- Onions 1
- Oil 2 tsp
- Keerai Vadagam 1 tbsp
Instructions
- Take ⅓ cup dal and wash it.
- Add water along with turmeric and hing.
- Pressure cook it for 1 whistle and 5 minutes in slow flame.
- Open, mash the dal and keep it ready.
- Finely chop the onions and keep it ready
- Clean and wash the Spinach
- Add Jeera, salt and green chilli to spinach with little water.
- Allow it to boil till it shrinks.
- Mash it and keep it ready.
- Heat oil in kadai and temper with keerai vadagam
- Add the finely chopped onions and saute for few minutes
- Then add the mashed spinach and saute quickly
- Then add the cooked dal.
- Allow it to boil till raw smell goes. Check the seasoning and adjust the salt.
- Serve it with hot rice.
Notes
If you don't have keerai vadagam you can temper with mustard and urad dal
You can grind the keerai in blender for smooth texture. I usually mash them as we like it that way.
Adjust the consistency as you like. You can add more water to make it thin.