This is my moms Keerai recipe and has just 5 ingredients. Its the easiest to do and the most tastiest. The onions give the Keerai a nice richness. My mom used to make this almost twice or even thrice every week when we were young. Arakeerai, Siru Keerai or even Palak works well for this recipe. Keerai, rice and a dollop of ghee will make your everyday lunch special. My son loves it too. We call it as Kadaintha Keerai / Kadanja Keerai in Coimbatore.
Clean the greens and remove the hard stems. If you are using palak, you can use the stems too. Soak the greens in lots of water for 15 minutes to get rid off the sand, dirt and pesticide residue if any. Then wash it well changing the water twice. Remove the greens from the water and set aside.
We will be using 3 onions and 10 cloves of garlic for this recipe . Believe me, its not a lot of garlic and onions. Onions and garlic combined with spinach gives the dish amazing taste. It also makes the dish so smooth and rich. Heat oil in the pan and add in the onions, garlic, green chillies and the salt. Fry till the onions are soft and starting to brown. About 4-5 minutes on medium flame. Add in the washed and cleaned greens and fry on low flame for 5 minutes. Remove from heat and let it to cool.
Grind the mixture in a mixie / blender without adding any water to a fine paste.
Serve hot with steaming rice and ghee.
- 1 teaspoon sesame (gingely) oil
- ½ teaspoon salt
- 2 Green Chillies
- 10 Cloves Garlic
- 3 Onions, roughly chopped
- 250 grams Keerai, Spinach
- Clean the greens and remove the hard stems. Soak the greens in lots of water for 15 minutes to get rid off the sand, dirt and pesticide residue if any. Then wash it well changing the water twice. Remove the greens from the water and set aside.
- Heat oil in the pan and add in the onions, garlic, green Chillies and the salt. Fry till the onions are soft and starting to brown. About 4-5 minutes on medium flame. Add in the washed and cleaned greens and fry on low flame for 5 minutes. Remove from heat and let it to cool.
- Grind the mixture in a mixie / blender without adding any water to a fine paste.
- Serve hot with steaming rice and ghee.
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