Tag Archives: keerai recipe

Jul6

Paruppu Keerai Sadham / Lentil Spinach Rice

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Paruppu Keerai Sadham is one such perfect food for lunch box, usually when it’s spinach most of the kids you bring back the box home, happens in my home too. So, thought of preparing something which would be liked and most important not easier to separate the spinach from rice for my kid’s lunch box and this resulted in Paruppu kerria sadham / lentil spinach rice.

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Paruppu Keerai Sadham / Lentil Spinach Rice

Paruppu keerai sadham was delicious with mild spiciness, mashing consistency and easy to consume in school. Most important with the wonderful health benefits of paruppu and keerai / Lentil and Spinach. Give a try…

Ingredients:

  • Rice – 1 cup
  • Split pigeon peas / Tuvaram paruppu / Toor dal – ½ cup
  • Spinach (Amaranth / Arakeerai) – 2 handsful
  • Mustard seeds / Kadugu – ¼ tsp
  • Cumin seeds / Jeeragam – ¼ tsp
  • Curry leaves / Karuvepillai –  a sprig
  • Onion / Vengayam – 1 no
  • Tomato / Thakkali – ½ no
  • Turmeric powder / Manjal podi – ¼ tsp
  • Cumin powder / Jeeraga podi – 1 tsp
  • Red chilli powder / Vathal podi – ½ tsp or green chilli / Pachamillagai – 1 no (optional)
  • Oil / Yennai – 1 ½ tbsp
  • Salt / Uppu to taste
Spices, onion and tomato getting sauted
with spinach / Keerai
with rice and lentil / arisi paruppu
with spice powder
about to boil
after pressure cook
Paruppu Keerai Sadham / Lentil Spinach Rice

Preparation:

  • Peel and finely chop the onions to small pieces.
  • Roughly chop the tomatoes.
  • Wash the lentils and rice together, drain the water and keep it aside.
  • Wash the spinach leaves and keep it aside.
  • Heat oil in a pressure cooker, add the mustard, cumin seeds, curry leaves and wait until it crackle.
  • Add the onions and cook until the turn golden brown.
  • Add the tomatoes and cook until they turn mushy.
  • Add the rice lentil followed by spinach leaves, cook for a min.
  • Add the turmeric powder, cumin powder, chilli powder (optional) followed by salt and cook for a min.
  • Pour water (1 cup +1/2 cup of lentils pour 3 cups of water), bring it to boil and pressure cook for 4 whistles or until they come to mashing consistency.
  • Remove the lid when the pressure subsides, drizzle a tbsp of ghee, stir it well.

Serve hot with appalam / pappad or vadagam / crackers.

Sep10

Keerai Sadham / Spinach Rice

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I have shared few rice recipes / one pot meal recipes and now this time it’s completely different recipe – Spinach Rice / Keerai Sadham, here the rice is cooked with spinach and few spices. I would strongly suggest Amaranthus Tritus / Arakeerai in tamil for this recipe.

Arakeerai in tamil and is known as Thotakura in Telugu, Chauli in Hindi and Cheera in Malayalam.

This Spinach rice / Keerai sadham is an authentic and traditional food of south Tamilians (Tuticorin and Tirunelveli). A very healthy, delicious and flavorful dish, a good source of consuming spinach, especially for kids those who never include spinach in food. This goes out well for lunch with fried vadagams (Koozh vadagams).

Health benefits of Arakeerai / Amaranthus Tritus: It helps in preventing some common diseases like fever, constipations, purifies blood, improves the vision and also increases the blood content.

Do check out my other vegetarian rice recipes (one pot meal) in this link: https://madraasi.com/main-course/vegetarian/

I am taking it to Fiesta Friday #85 hosted by Angie@thenovicegarderner.

Keerai Sadham / Spinach Rice

Keerai Sadham / Spinach Rice

Ingredients:

  • Arakkeerai / Amaranthus Tritus – a bunch
  • Onions – 1 ½ nos
  • Tomato – 1 no
  • Cumin seeds – 2 ¼ tsp
  • Garlic cloves – 6 nos
  • Rice – 1 ½ cups
  • Red chilies – 5 nos
  • Coconut pieces – 3 tbsp
  • Tamarind – a gooseberry size
  • Turmeric powder – ½ tsp
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp
  • Curry leaves – a sprig
  • Salt to taste
  • Coconut oil – 2 tbsp.

Preparation:

  • Destalks the spinach, wash them in water, drain the water and keep it aside.
  • Peel and finely chop the onions and garlic, keep it aside.
  • Finely chop the tomatoes.
  • Soak tamarind in ¼ cup of water and prepare tamarind extract.
  • Take coconut pieces, 2 tsp of cumin seeds and red chilies in a blender and blend them to fine paste by adding little water.
  • Add in the tamarind extract along with the ground coconut masala and continue grinding it to fine paste. Keep it aside.
  • Heat coconut oil in a pressure-cooker, add in ¼ tsp of cumin seeds, onions and garlic. Cook until they start turning golden brown.
  • Add in the cleaned spinach and cook for few mins or until they become dark green in color.
  • Add in the washed rice and cook for few mins (5 mins) along with little salt and turmeric powder.
  • Pour in 4 cups of water, let it boil, cover and pressure-cook for 2 to 3 whistles.
  • Remove the lid, when the pressure subsides.
  • Pour in the grounded coconut masala, tomato and a handful of spinach along with a cup of water, give a stir, and keep in medium flame, until it thickens.

Serve hot with vadagam or pappad for lunch topped with a dollop of ghee/clarified butter.

Note: Cover the vessel immediately after you cook, so that the aroma does not escapes out and serving with a dollop of ghee/clarified butter is optional.

Apr30

Spinach Paratha

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I prepare Chapathi’s very often for dinner; my daughter loves to have something different from the usual one (like me). As usual, I was staring at the refrigerator what to do, found some spinach, so planned to try out this spinach paratha.

It is common among kids when it comes to spinach, particularly my son he avoids spinach. However, my daughter she has spinach but a very less quantity, even this happened after I told her that if you take spinach your skin would glow and you will look beautiful.

Therefore, this spinach paratha would be a good source for not only kids, but also adults in the intake of spinach. Everyone knew the benefits of spinach; I used Red Spinach / Amaranthus dubius, are good source of Vitamins C and A, being low in calories. Let us move on to the recipe…

Spinach Paratha

Spinach Paratha

Ingredients:

  • Red spinach / Amaranthus Dubius – a bunch
  • Wheat flour – 200 gm
  • Garlic clove – 3 nos
  • Salt to taste
  • Water – as required
Spinach getting blanched
Grounded spinach paste
With wheat flour
With spinach paste, spinach water and wheat flour
Dough is ready
Rolled for paratha
Spinach Paratha
Spinach Paratha with Mashed Potato Dip

Preparation:

  • Blanch the spinach: Remove the leaves, wash in running water. Drain the water. Boil a cup of water, add in the spinach and garlic with little salt, and wait for few mins until they turn dark in colour.
  • Separate the leaves from water, keep the water aside. Bring the spinach to room temperature and then blend it to a fine paste. Keep it aside.
  • Take the wheat flour with little salt, add in the spinach paste, and mix well.
  • Pour in the reserved spinach water to the flour and start kneading the flour, add water little by little and knead it a big ball.
  • Pour in a tbsp of oil over the ball, knead softly for few mins, and cover it with the wet cloth for 20 mins.
  • Take the flour into small pieces and roll them to small pieces.
  • Roll them in a rolling pin.
  • Heat oil in the tawa, gently place the rolled paratha over the tawa and cook them in medium flame.
  • Swap the sides and continue cooking.
  • Remove from fire, once cooked.

Serve hot with raita, dips or any gravy. I have accompanied this with Mashed Potato Dip.