Arai Keerai Kadaiyal

Name: Arai Keerai Kadaiyal
Total time: 1200 s
Cuisine: Indian
Ingredients: 1/2 bunch Arai keerai (Leaves separated); 1 nos Tomato; 1 nos Big onion; 1/2 Lemon Size Tamarind; 10 pcs Cina Vengayam; 1/2 garlic pods; 4 Dry red chillies; 1 tsp Mustard Seeds; 1 tsp Cumin seeds; Handful Curry leaves for seasoning

Abiram Karuppasamy @cook_16451884

Chennai

Kulambu variety’s

Abiram Karuppasamy @cook_16451884

Chennai

Kulambu variety’s

Saved

Ingredients

20min

1/2 bunchArai keerai (Leaves separated)
1 nosTomato
1 nosBig onion
1/2 Lemon Size Tamarind
10 pcsCina Vengayam
1/2 garlic pods
4 Dry red chillies
1 tspMustard Seeds
1 tspCumin seeds
Handful Curry leaves for seasoning

Saved

Steps

20min

1

Take a pressure cooker with half bunch of arai keerai / spinach with equal amount of water.
2

Add the sliced tomato, onion, tamarind in it and keep it until medium flame for 10 min 4 whistles.
3

Open the cooker after releases the pressure. Keep it aside to reach room temperature.
4

Take a pan and add 2 tablespoons of gingelly oil in it with chopped cina vengayam/ shallots, chopped garlic, curry leaves, dry red chilli and a sprinkle of asafoetida. Fry until it becomes translucent. This is so-called as seasonings.
5

Separate the water from the pressure cooker. Add the cooked spinach and all the ingredients to mix jar and grind this into coarse paste.
6

Add the grinded spinach to so called seasonings in a pan with low flame. Let it boil for 2 minutes and serve hot.