Keera Porichakuzhambu / Keera Porichakootu ( Spinach)

Its a rainy day outside and as planned I did Keera Porichakozhambu or Keera poricha kootu. Spinach is so fresh here in Devon ave, Chicago. Wonderful indo-pak filled area and the happy news is you get more Indian vegetables.

I live very close by so I shop every fifteen days to make all those delicious indian curries at home.

Keera( Spinach) is a very good nutrient to our body. Specially on a rainy day, if you eat anything hot will be so delicious, and why ask about hot prepared spinach dish. Yummmm!!!

Its easy and quick to prepare.

Ingredients:

Spinach - 1 bunch
Moong dal - 1/2 cup
Mustard - 1spn
Urad dal- 1 spn

To Fry and Grind- (TFG)

Coconut - 2 spn
Channal Dal /Kalla parupu - 1 Tpn
Coriander seeds/Dhaniya - 1 Tsp
Pepper/Milagu - 5-6
Long Red Chillies/Molagavathal - 2-3
Jeera- 1.5 spn


MEthod:

1) Wash spinach separately and boil it in the Tawa.
2) Cook moong dal in the cooker about 3 whistles
3) Mix spinach and dal and let it cook in the Vessel for few minutes.
4) While doing so, take a small kadai , add Oil
And add those TFG ( To Fry & Grind) and grind it well.
5) Pour it back to the spinach dal and let it boil for 5-8 mts in Medium High flame.
6) In a small kadai, put oil and add mustards, urad dal wait till it splutters and pour it back to the spinach dal.


Keera Porichakozhambu is readdddddddddddddddddddy!!

Yummy yummy!