Tag Archives: keerai

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.

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

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.

Foxtail Amaranth Spinach Stir Fry / Thandu Keerai Poriyal

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This is one of the most common dishes in Tamil Nadu and when it comes to spinach in meals this would be the first in menu. Also this is one of the most common traditional dishes of south India. This dish tastes good and also holds too many health benefits. This can be served as side dish for any veg meals or can also be served with the steamed rice and a tbsp of ghee (Clarified Butter). Let us move on to the recipe…

Foxtail Amaranth Stir Fry / Thanu Keerai Poriyal

Foxtail Amaranth Stir Fry / Thanu Keerai Poriyal

Ingredients:

  • Foxtail Amaranth Spinach / Thandu Keerai – two bunches (250 gm)
  • Split green gram / Split Moong dal – 100 gm
  • Red chilies – 3 nos
  • Onions – 1 no (medium sized)
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Split Blackgram- ¼ tsp
  • Curry leaves – a string
  • Turmeric powder- ¼ tsp
  • Oil – 3 tsp
  • Salt to taste

Preparation:

  • Wash and chop of the roots of the Foxtail Amaranth spinach. Finely chop of the leaves and stalk of the spinach and keep it aside.
  • Boil the split green gram with little turmeric powder and it should be boiled to mashing consistency (porridge).
  • Finely chop the onions and pinch red chilies into 2 to 3 pieces.
  • Heat oil in a kadai, add mustard, cumin, black gram, red chilies and curry leaves. Wait till they crackle.
  • Add in the onions and cook till they turn transparent.
  • Add in the chopped spinach followed y little salt and cook them till they shrink in size and turn dark green in color.
  • Add in the boiled green gram, stir it well and pour in half cup of water. Cover and cook for 5 mins, till the dal gets blend with spinach.
  • Add in salt and stir well. Keep in medium flame till it becomes dry.
  • Transfer it to a bowl.

Serve hot with steamed rice and any curry.