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Keerai Porcha Kuzhambu (Spinach Lentil Soup)

4 from 1 vote

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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Served AsDinner, Lunch, Soup
Servings 2


  • 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


  • 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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4 from 1 vote

Priya Iyer(Anitha)
Priya Iyer(Anitha)

A foodie who likes to explore different aspects of the gastronomic universe

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