July 03, 2016

Keerai Theeyal (Spinach with roasted coconut)

Theeyal is an authentic Kerala recipe made mostly with baby onions.  For a change I tried it with Keerai (spinach) and baby onions and it resulted in a very delicious and flavourful recipe...

Pre time : 15 mins
Cooking time: 20 mins
Serves: 4

Ingredients for making Keerai Theeyal (Spinach with roasted coconut) :

Tamarind juice from a lemon size tamarind 300 ml
Baby onions 10
Washed & Finely chopped spinach / Palak / Keerai 2 cups
Salt to taste
Turmeric powder a pinch
Oil 2 table spoons
Mustard seeds and fenugreek seeds 1 tea spoon each for seasoning

For Theeyal Paste:

Coriander seeds 3 tb spoons
Red chillies 6 or 7
Raw rice 1 tea spoon
Fresh coconut 3 table spoons
Oil 2 tea spoons

Heat a pan with 2 tea spoons of oil.
Fry the coriander seeds, raw rice and chillies to golden brown and keep aside.
Fry the grated coconut separately till it becomes golden brown,
Put everything together in a blender and grind to fine paste with water and keep aside.

How to make Keerai Theeyal (Spinach with roasted coconut)?

Heat a pan with 2 table spoons of oil.
Do the seasoning with mustard seeds and fenugreek seeds.
Once they splutter and the fenugreek becomes brown add the baby onions and stir for few seconds.
Then add the spinach and fry for a minute adding turmeric powder.
Then pour the tamarind juice into it.
Let them to boil for 10 minutes till the onions and greens get cooked well.
Finally add the paste to it and mix well.
Wait till the stuff thickens.
Switch off the stove.
Have it with hot steaming rice and enjoy.