Keerai Kozhambu / Spinach Curry

Today I have cooked keerai kozhambu with arai keerai. This keerai is very appropriate for making kozhambu and it tasted delicious.

Keerai / Spinach has a lots of health benefits. It is low in fat and high in niacin, zinc, folate, vitamin A C E and K, protein fibre, thiamin, iron, manganese, potassium, calcium, copper and magnesium.

Keerai Kozhambu / Spinach Curry

No. of Serving : 5

Ingredients

Keerai / Spinach - 1 bunch

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Fenugreek seeds - 1/4 tsp

Onion - 1 medium

Ginger Garlic paste - 1/2 tsp

Tomato - 1 medium

Red chilli powder - 1 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/4 tsp

Tamarind paste - 1 tbsp

Oil - 2 tbsp

Salt to taste

Preparation Method

1. Wash and chop the keerai / spinach and keep aside.

2. In a kadai , heat oil in a pan and add mustard, cumin and fenugreek seeds. When the seeds begin to crackle add onion.

3. When the onion turns translucent add ginger garlic paste and saute till a nice aroma comes.

4. Then add tomato, red chilli powder, coriander powder, turmeric powder and salt and saute till the tomatoes are cooked.

5. Then add keerai / spinach and add little water and cook till the keerai is fully cooked.

6. Then add tamarind paste and sufficient water for the kozhambu and cook for another 5 minutes.

7. Serve hot with steamed rice.