Recipe of Homemade Keerai Kulambu/Spinach Curry

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The ingredients needed to make Keerai Kulambu/Spinach Curry:

1. Get 1 Bunch Palak Keerai/Palak Leaves
2. Prepare 1/2 cup Moong Dal
3. Get 1/2 tsp Turmeric powder
4. Get 1 tsp Castor oil
5. Take 1 Medium Size Tomato chopped
6. Take 2 tsp Oil or Coconut Oil
7. Prepare 1/4 tsp Mustard seeds
8. Take 1/4 tsp Cumin seeds
9. Make ready 1 Dry Red Chilli Broken
10. Make ready 8 Shallots roughly chopped
11. Get as needed Curry leaves few
12. Prepare as per your taste Salt-
13. Take as required Water-
14. Get For Grinding:-
15. Take 1/2 cup Grated Coconut
16. Get 5 Garlic pods
17. Prepare 4 Green chillies
18. Get 1/2 tsp Cumin seeds

Steps to make Keerai Kulambu/Spinach Curry:

1. Clean the palak leaves and chop it. Wash the leaves.
2. In a large kadai, add moong dal, turmeric powder, castor oil and water. Half cover with a lid and cook for 10 mins in medium flame till moong dal gets cooked.
3. Add tomato and palak leaves. Don't cover, let it cook for 10 mins.
4. Add the items given for grinding in a mixie. Add water and grind to a smooth paste.
5. Add the ground paste to the palak curry. And add required water and salt. Half cover and cook for 10 mins in medium flame.
6. In a tadka pan, add oil. Once oil gets heat, add mustard seeds and cumin seeds. Fry it.
7. Add shallots, curry leaves and dry red chilli. Saute till shallots becomes translucent. Add this to the curry. Mix well.
8. Transfer to a bowl. Now it's ready to serve. Serve with hot rice.

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