Tag Archives: keerai sadham recipe

Corn and Spinach Rice

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Usually when it comes to spinach, it would be a great challenge for me to make my kids consume it. So I do combine the spinach with rice with spices too enhance the taste and flavor of the rice. Already have updated on such recipe – Spinach Rice, which I have roasted the spices and grounded the masala to enhance the flavor.

This Corn and Spinach rice is very easy, simple, delicious, and healthy and takes just 5 to 10 minutes to prepare. A best lunch box recipe, also I have been sharing my daily lunch box in instagram – do follow and stay connected with our instastories.  Also this requires very few ingredients that are available in all the kitchens. Let me share the recipe…

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Corn and Spinach Rice

CLICK HERE for more Vegetarian Variety rice recipe

Ingredients:

  • Sweet Corn – ¼ cup
  • Spinach – ½ cup
  • Rice – 1 cup
  • Garlic – 3 cloves
  • Cumin powder – 1 tsp
  • Black pepper powder – ½ tsp
  • Green chilli – 1 no
  • Flavored spices (Cinnamon – 1, Cloves – 3 nos, Star Anise – 1 no, Bay leaf – 1 no)
  • Salt to taste
  • Olive oil or Coconut oil – 2 tsp

Preparation:

  • Clean and separate the spinach from the stalk and roughly chop them to small pieces.
  • Peel and finely chop the onions and garlic to small pieces. Slit the green chilli to equal halves.
  • Heat oil in the pressure cooker, pour the oil, add the flavored spices and wait until they splutter.
  • Add the finely chopped onions and garlic, cook in medium flame for few mins or until they trun golden brown in color.
  • Add the green chilli, corn and spinach, followed by salt, cumin powder, black pepper powder and cook for few mins or until the spinach shrinks in size.
  • Add the rice and pour water, cook until the rice is steamed, if you are using pressure cooker, pressure cook for 3 whistles.
  • Transfer the rice to a bowl.

Serve hot with any veg or non-veg gravy along with pappad/appalam.

Note: If you are using frozen corn you can use it directly, else steam the corn, separate the corn kernels from the corn and use them.

 

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.