Araikeerai is a common spinach type used in most houses. It is also known as spleen amaranth in English. This is a miraculous spinach type that has lots of medicinal benefits. It has a high source of calcium and fiber. This is considered a treat for lactating mothers. This spinach type can be used for poriyal, kootu. Tasty evening-time snacks like keerai adai or spinach vada can be made with this keerai. This can be the best idea to introduce spinach to the kids.
Lactating mothers can intake this spinach every day in any of the forms. We can make poriyal by adding onion shallots and garlic and seasoning with mustard, jeera, and dried chilies. Onion shallots give a great taste, spinach and garlic help in lactation. This also helps in building a strong immune system. It helps in curing a cold and cough. Arai keerai juice mixed with turmeric and pepper powder helps in removing the phlegm from the lungs (Source: pinkandpink).
Today we are going to see Arai Keerai Puzhi Kadayal which can be had with rice. You can even refrigerate it for a week and have. Now let us see how to prepare this recipe.
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- 15 Sambar Onions/shallots
- 5 Garlic pods
- 1 small Tomato finely chopped
- 5 Dry Red Chili
- 1 Tamarind lemon size
- 1/4 tsp Turmeric powder
- salt to taste
- 2 tbsp Sesame Oil
- 1 tsp Thalikkum Vadagam
- 1 tbsp Sesame Oil
- 1 strand Curry Leaves/Karuveppilai
- Soak Tamarind for 15 minutes in hot water and extract the water and set it aside.
- Remove leaves from the stalk, wash it 2 to 3 times thoroughly, drain the water completely and set it aside.
- Heat a pressure cooker and add oil. Once the oil gets heated up, add shallots and saute it until it turns translucent.
- Now add garlic pods and saute for a min. Then add tomato, dry red chili, a little salt for onion tomato, and saute until tomato turns mushy.
- Then add extracted tamarind paste, turmeric powder, salt to taste and cook on low flame for 5 mins or until it is cooked well and oil starts to float.
- Now add arai keerai and saute for a min. The leaves shrink. Add 1/2 cup water, mix all thoroughly, and pressure cook for a whistle only.
- Once the pressure is released, open the lid. Let it cool completely. Transfer the gravy to a mixer jar and grind it coarsely.
- Add a tbsp of oil to a pan and heat it. Add thalikkum vadagam, curry leaves, and let it crackle. Temper this to the gravy and mix well.
- Use only shallots and sesame oil in this recipe.
- Increase or decrease the dry chili according to your taste.
- Add a small lemon size tamarind pulp.
- If you don't have thalikkum vadagam, then temper it with mustard seeds. Vadagam gives a nice unique taste, so do not skip it.
- you can store this gravy in an air-tight container in the refrigerator for up to a week and enjoy it.
- This gravy goes well with rice only.
Delicious Arai Keerai Puzhi Kadayal is ready to relish.
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