Keerai Poricha Kuzhambu: Authentic South Indian Spinach Lentil Stew Recipe
40 minutes
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About Keerai Poricha Kuzhambu: Authentic South Indian Spinach Lentil Stew Recipe
Keerai Poricha Kuzhambu, a beloved Tamil Nadu specialty, is a hearty and flavorful spinach lentil stew. This traditional recipe, particularly popular in the Tanjore region, perfectly balances the nutritious goodness of spinach and toor dal with the rich spices of South Indian cuisine.Enjoy this comforting kuzhambu with hot rice, a dollop of ghee, and your favorite pickle for an authentic South Indian dining experience. Its versatility makes it ideal for both lunch and dinner, serving as a satisfying one-pot meal.Learn how to make this simple yet delicious recipe, perfect for vegetarians and those seeking wholesome, flavorful meals. This detailed guide ensures a successful outcome, even for beginner cooks.
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
For the Kuzhambu
- 1 large bunch Spinach fresh, thoroughly washed
- 1 cup Pigeon Peas split pigeon peas
- 1.5 tsp Salt or to taste
- 2 tbsp Urad Dal black, split gram
- 2 Chili dried, red
- 1 Chili green
- 1 tsp Cumin
- 4 Peppercorn black
- 1/4 cup Coconut freshly grated
For the Tempering
- 2 tbsp Coconut Oil
- 1 tsp Mustard Seeds rai
- 1 sprig Curry Leaves
- 2 cup Water
Instructions
Prepare the Toor Dal
- Soak 1 cup of toor dal in water for 30 minutes. Pressure cook until soft, then mash lightly with a fork or potato masher. Set aside.
Cook the Spinach
- In a large pot or Dutch oven, add the washed spinach, 2 cups of water, and salt to taste. Bring to a boil over medium heat, then reduce heat and simmer until spinach is wilted and tender, about 5-7 minutes.
Make the Spice Paste
- In a small pan, dry roast 2 tbsp urad dal, 2 dried red chilies, 1 green chili, 1 tsp cumin seeds, and 4 black peppercorns until lightly browned. Allow to cool completely, then grind into a smooth paste with 1/4 cup of grated coconut and a little water if needed.
Combine and Simmer
- Add the cooked toor dal to the cooked spinach. Simmer for 5 minutes.
Add the Paste and Finish
- Stir in the ground spice paste and cook for another 2 minutes, allowing flavors to meld.
Temper and Serve
- Heat coconut oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves and sauté briefly. Pour the tempering over the kuzhambu. Serve hot with rice.
Recipe Notes
Expert Tips for the Best Keerai Poricha Kuzhambu
- For a richer flavor, sauté the spinach lightly in a little oil before adding water.
- Adjust the amount of red chilies to control the spice level according to your preference.
- If you don't have fresh coconut, you can substitute with 2 tablespoons of desiccated coconut.
- For a creamier texture, blend a portion of the cooked kuzhambu before adding the tempering.
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Recipe Nutrition
Calories: 380kcalCarbohydrates: 60gProtein: 24gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 1710mgFiber: 15gSugar: 3g
Priya Iyer(Anitha)
Articles: 50
3 Comments
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This is so tempting! Can’t wait to cook it.
Looks so delectable! Thanks for posting.
This is so tempting! Can’t wait to cook it.