Keerai Avial Kuzhambu is rich and healthy Kuzhambu made using Keerai and coconut ground masala. As you might know Aviyal is a popular stew made using many vegetables in Tamil Nadu. Aviyal kuzhambu is the Kuzhambu version of Aviyal stew. Whenever we have left over vegetables in small quantities we make Avial or Avial kuzhambu by including all the vegetables. As this Kuzhambu has rich vegetables, we usually don’t make any other curry/side dish. We can mix it with hot rice and consume it with an Applam. Keerai Aviyal Kuzhambu is the same Aviyal Kizumabu, replacing Vegetables with Keerai (Spinach).
We can also make Spinach (Keerai) and make different type of Kuzhambu. Refer on the link here for the Keerai Kuzhambu Recipe
Video version of Keerai Avial Kuzhambu
How to make simple Keerai Avial Kuzhambu ?
- Clean the spinach in hot water to remove all the sand from it. Also the soak raw rice in water for 10 minutes.
- Soak tamarind in water and extract the juice and set it aside.
- Cook the spinach in little water in a heavy bottomed pan with turmeric and add salt. Mash the cooked spinach
- Grind the grated coconut, cumin seeds, green chilies and red chilies along with soaked raw rice by little adding water and grind it nicely to a smooth paste.
- Boil the tamarind juice along with salt for 5 minutes to get rid of raw smell. To the tamarind juice, add the cooked and mashed spinach. When the mixture starts to boil add ground spice paste, bring it to boil and switch off the flame
- Add the coconut oil to the keerai avail kuzhambu and also add few curry leaves
- Now the yummy Keerai Avial Kuzhambu is ready to serve with plain rice
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