Keerai Kulambu | கீரை குழம்பு | Spinach Gravy | Palak Gravy

Keerai Kuzhambu is a healthy and spicy accompaniment that goes well with steamed rice. Spinach has very good nutritional value that is important for skin, hair, bone health. It provides proteins, iron, vitamins and minerals that helps in diabetes management, lowering blood pressure, cancer and asthma prevention.

Ingredients :-
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Spinach | Keerai | Palak	½ bunch
Onion	1
Tomato	1
Garlic	3
Tamarind	marble size
Sambar powder	1 tsp
Chilli powder	½ tsp
Turmeric powder	¼ tsp
Fenugreek	pinch
Sugar	pinch
Mustard	¼ tsp
Oil	1 tbsp
Salt	to taste

Method :-  
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1). Finely chop the garlic, onions and tomatoes. Clean and coarsely chop the spinach. Soak and extract juice from tamarind. Keep it aside.

2). Heat oil in a pan, add mustard and fenugreek, let it splutter. Add chopped garlic and onions, saute till they turn light brown. 

3). Add tomatoes and saute till it becomes mushy. Then add the chopped spinach along with salt and a pinch of sugar. Saute till the leaves wilt.

4). Then add the tamarind extract along with turmeric powder, sambar powder and chilli powder, bring it to boil. Let the gravy boils until it reaches thick kuzhambu consistency and all the flavors blends together.

Keerai Kuzhambu is ready ! I served with steamed rice and Potato Roast. It was a perfect combo..


Notes :-
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# You can use any spinach variety. Vendhaya Keerai (Methi leaves) suits best for this gravy.
# Adding sugar helps to retain the color of the spinach.
# Adjust the level of chilli powder based on the spiciness of sambar powder used.  

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Related Posts :-
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Click here for more :- Keerai/Spinach Recipes
Click here for more :- Rice Accompaniments
Click here for more :- Kuzhambu Recipes

     Cheers,