keerai kolambu recipe ( Spinach curry recipe) (Green leaves curry recipe)

Ingredients:

• 1 Bunch of green leaves
• 2 Onion (100g) finely chopped
• 3 Tomato (150g) finely chopped
• 12 Garlic pods
• 1 and half tbsp chilli powder
• 1tbsp coriander powder
• A pinch turmeric powder
• A small lemon size tamarind ball
• Toor dhall (100g)
• 1/2 tbsp mustard seeds
• 1/2 cumin seeds
• 1/4 tbsp asafoetida
• Salt as per taste
• 4tbsp vegetable oil

Procedure for Preparation:


Step 1:  Remove the root and harder part of stem from spinach, clean it water for 2 times, and drain the water completely.

Step 2:  Keep the pressure cooker on the stove, put the soaked toor dhall, cleaned green leaaves, half cup of finely chopped tomatoes, garlic, salt, turmeric powder and pour little water and close the cooker. Allow for 5 whistles.

Step 3:  In another stove, keep the vessel pour oil, following that put mustard seeds, cumin seeds and asafoetida in the oil, after the mustard seeds splutter, put chopped onion and fry it, then add remaining chopped tomato and fry it.

Step 4:  Put the chilli powder, coriander powder, turmeric powder and salt and fry it, then dissolve the tamarind ball in cup of water and pour it in the vessel. Allow it to boil for 15 minutes, until the masala smell goes off completely.

Step 5:  After whistle pressure goes down, Open the cooker, smash the content in the cooker nicely.

Step 6:  After  the masala smell goes off, pour the cooker content to vessel and allow to boil for 7 minutes and put off the stove. Now the recipe is ready, you can serve hot.

This recipe will be good for rice specially, you can also have this with Idly, dosa, rava upma etc...

This is healthy and tasty dish. spinach has lot of vitamins and minerals....