Keerai Kuzhambu

 Keerai Kuzhambu 

Keerai Kuzhambu

Keerai Kuzhambu (Kulambu) is a yummy and nutritious South Indian Kuzhambu (gravy) variety made with green leafy vegetable(Keerai).You can use any greens of your choice but generally, this gravy tastes better with Amaranth leaves.I personally don't like using spinach (Palak ) for this. Check out how to make this traditional Keerai kuzhambu recipe below.


Arakeerai /Amaranth leaves -1 bunch chopped
Green gram dhal -1/2 cup cooked and mashed
Onion -2 nos chopped
Tomato -2 nos chopped
Red chilly powder -2 tsps
Dhaniya powder -3 tsps
Turmeric powder -1/2 tsp
Tamarind extract small lemon sized tamarind
Mustard seeds -1/2 tsp
Red chillies- 2 nos
Curry leaves few
Salt to taste
Oil -1 tbsp

For Masala 

Grated coconut-1/4 cup
Cumin seeds -1 tsp
Green chillies -2 nos
Peppercorns -1 tsp


👉Grind the ingredients given under For Masala to fine  paste and set aside.

👉Cook the dal in a pressure cooker for 4 whistles adding just enough water to cover it and mash and set aside.

👉Wash and chop the amaranth leaves set aside.
👉Heat oil in a kadai add mustard seeds, cumin seeds, red chillies, curry leaves and allow it to crackle.Next, add onion and saute well. Add tomatoes and cook until they are mushy.

👉Add the arakeerai/ amaranth leaves cook well for 5 mins.

👉Add turmeric powder, red chilly powder,dhaniya  powder and sauté for few seconds.

👉Add cooked dal, tamarind extract, salt and required water and allow the kuzhambu to boil.

👉Finally, add the paste and allow the kuzhambu boil for another 2 minutes.

👉Serve hot.

Preparation time -20 mins
Serves- 4-6

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