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.

Ingredients

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

Method

👉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