Spinach Gravy/ கீரை கடைசல்

        

WELCOME TO RAEIMA'S PASSION

          During my childhood days, my mom makes this recipe twice in a week. I loved it 😁. It's taste double when this recipe mixed with ghee and rice.

           My mom made this recipe using araikeerai(amaranthus spinach) but in my area did not get that spinach, so I used the same procedure for below spinach still taste is good.   

            

  USAGE:

              This spinach contains rich in folic acid, calcium, iron, fiber.

•   It's used to reduce the cholesterol level.
•   It's good for the eyes. 
•   It's good for pregnant women to increase the iron level.
•   It's the best food recipe for an eight-month-old baby.

 For more Info, Please go through below links,

• For more Veg Recipes, please click the Veg Varieties from Cooking and Craft in the sidebar.
• For more Non-Veg Recipes, please click the Non-Veg varieties from Cooking and Craft in the sidebar.    
• For all recipes, please click the Cooking button on my home page.
• For all info about my blog, please click the Sitemap button on my home page.

  INGREDIENTS:

• 200g spinach whole
• 4 whole chilies
• 2 garlic cloves
• 1/4 cup coconut
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 1 spring curry leaves
• Salt as per taste

   INSTRUCTIONS:

• Heat a pan then add spinach, garlic, 3 whole chilies (add chilies based on your spicy level).
• Sauté nicely until the spinach gets shrinks.
• Cool-down the mixture up to ten minutes.
• Blend the mixture with coconut(I basically like coconut texture, so I added more). You can blend with less coconut as well.
•  Heat the coconut oil in the pan, add mustard seeds, fenugreek seeds, and curry leaves.
• After tempering the seeds, add this mixture with water as per consistency.
• Add salt as per your taste.
• Switch off the flame, once the bubble soothes out in the pan.

INSTRUCTIONS WITH PICTURES:

 

                    

Heat a pan then add spinach, garlic, 3 whole chilies (add chilies based on your spicy level).

Sauté nicely until the spinach gets shrinks.

Cool-down the mixture up to ten minutes.

Blend the mixture with coconut(I basically like coconut texture, so I added more). You can blend with less coconut also.

Heat the coconut oil in the pan, add mustard seeds, fenugreek seeds, and curry leaves.

After tempering the seeds, add this mixture with water as per consistency.

Add salt as per taste.

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