Keerai molagutal
Spinach lentil gravry form Palakkad cuisine
Servings Prep Time
4people 15minutes
Cook Time
15minutes
Servings Prep Time
4people 15minutes
Cook Time
15minutes
Ingredients
for tempering
to grind
Instructions
  1. Pressure cook the tur dal for about 3- 5 whistles. Cool and release the pressure. Release the pressure . Mash the dal and set it aside
  2. Wash and drain the greens.  
  3. Pat dry the leaves and chop them as thin as you can. Now run your knife in the opposite direction so that you get powder fine cut for the leaves.
  4. Into the wok add the spinach, half a cup of water, turmeric powder and salt. Cover and cook the spinach for 5 minutes.
  5. Meanwhile grind the coconut, roasted black gram dal and the cumin into a fine paste. Add necessary water to make this into a runny paste.
  6. To the cooking Spinach add the cooked mashed dal and the coconut paste. cook on a simmer for another 5 minutes.
  7. Into a small pan add the ingredients for tempering with the coconut oil. As the mustard finishes spluttering add this to the simmering spinach and remove from heat.
  8. Serve hot with rice .
Recipe Notes

If chopping is a problem, you can grind in blanched spinach with the coconut mixture and simmer all together.

You can perfectly use this recipe with frozen spinach. Mind the water you add.