Keerai Porcha Kuzhambu (Spinach Lentil Soup)
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Keerai porcha kuzhambu is a traditional Tamil recipe prepared in Tanjore style. It uses the green leafy vegetable spinach and packs a lot of nutrition with taste. It is had traditionally with plain hot rice and ghee with a dash of spicy pickle on the side. It can be had as a one pot dish too as a soup.
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Ingredients
- Fresh spinach leaves - a small bunch
- Tuvar dal - 1 cup
- Salt
- To roast and grind to a paste:
- Urad dal - 2 tsp
- Dried red chillies - 2
- Green chillies - 1
- Cumin seeds - 1 tsp
- Black pepper - 4-5
- Fresh grated coconut - 1/4 cup
- To temper:
- Coconut oil - 2 tsp
- Mustard seeds - 1 tsp
- Curry leaves - 1 sprig
- Oil - 1 tsp to roast the paste ingredients
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Instructions
- Soak the tuvar dal in water for 30 minutes. Pressure cook it and mash lightly. Keep aside.
- In a deep pan, add the chopped spinach and 2 cups of water. Add salt to taste. Let it boil on medium flame till the spinach is fully cooked.
- In a small kadai, add 1 tsp of oil and add the paste ingredients. Roast till they turn light brown. Add some water and grind to a fine paste once it cools down.
- Add the cooked tuvar dal to the spinach and simmer for another 5 minutes.
- Now add the ground paste and mix well. Cook for another 2 minutes.
- Temper with coconut oil, mustard seeds and curry leaves. The yummy kuzhambu is ready to be served.
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