Keerai Sadham Recipe: South Indian Spinach Rice
40 minutes
1225 reads
About Keerai Sadham Recipe: South Indian Spinach Rice
Keerai Sadham, or Spinach Rice, is a beloved South Indian one-pot meal hailing from the Tuticorin and Tirunelveli regions. This flavorful and nutritious dish features tender rice simmered with vibrant spinach (ideally amaranth, known as Arakeerai in Tamil), aromatic spices, and coconut. It's a fantastic way to incorporate healthy greens into your diet, especially for children who may be hesitant to eat spinach.The recipe utilizes the nutritional powerhouse amaranth spinach, also called Thotakura (Telugu), Chauli (Hindi), and Cheera (Malayalam). This leafy green boasts a multitude of health benefits, including blood purification, improved vision, increased iron levels, and better digestion. Keerai Sadham makes a perfect vegetarian lunch, ideally served with crispy vadagams or papadums.This easy-to-follow recipe provides a delicious and wholesome meal, perfect for busy weeknights or special occasions. Explore our collection of other South Indian rice recipes for more culinary inspiration!
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Spices & Aromatics
- 2 tsp Cumin seeds
- 1/4 tsp Mustard Seeds rai
- 1/4 tsp Turmeric haldi, powder
- 6 clove Garlic
- 5 Chili adjust to your spice preference, red
- 1 leaf Curry Leaves
Vegetables
- 1 medium Onion chopped
- 1 medium Tomato chopped
- 1 bunch Amaranth Spinach arakeerai (tamil), chauli (hindi), cheera (malayalam). approximately 10 oz, thotakura (telugu)
Grains & Liquids
- 1 cup Basmati Rice rinse thoroughly before use
- 4 cup Water adjust as needed for desired consistency
Other Ingredients
- 1 Gooseberry or 1 tbsp tamarind paste
- 3 Coconut fresh or frozen, shredded
- 1/4 gm Gram black, for added texture, optional, split
- Salt to taste
- 2 tbsp Coconut Oil or other cooking oil of your choice
Instructions
Preparation
- Destalk the amaranth spinach, wash thoroughly, and set aside.
- Chop the onion, garlic, and tomato.
- Soak the gooseberry (or tamarind paste) in 1/4 cup of water to create a paste.
- Blend the coconut, 2 tsp cumin seeds, red chilies, and the soaked gooseberry/tamarind paste to a smooth paste using a little water.
Cooking the Rice
- Heat coconut oil in a pressure cooker. Add mustard seeds and let them splutter.
- Add chopped onions and garlic; sauté until golden brown.
- Add the cleaned spinach and cook until it turns dark green.
- Add washed rice, salt, and turmeric powder. Cook for 5 minutes, stirring occasionally.
- Pour in 4 cups of water. Bring to a boil, cover, and pressure cook for 2-3 whistles.
- Allow the pressure to release naturally.
- Stir in the coconut paste, chopped tomatoes, and a handful of reserved spinach. Add 1 cup of water and simmer until the sauce thickens.
Serving
- Serve hot, garnished with a dollop of ghee (clarified butter) if desired. Enjoy with crispy vadagams or papadums.
Recipe Notes
Expert Tips for the Best Keerai Sadham
- For a richer flavor, use freshly grated coconut instead of frozen.
- Adjust the amount of red chilies according to your spice preference.
- If using tamarind instead of gooseberry, ensure it's properly soaked and pureed for a smooth consistency.
- Adding a squeeze of lemon juice at the end brightens the flavors and adds a tangy note.
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Nadaru Thayir Sadham / Curd Rice
1220 reads
Recipe Nutrition
Calories: 44kcalCarbohydrates: 10gProtein: 1gSodium: 67mgSugar: 1g
Madraasi Deepa
Articles: 146
3 Comments
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This looks so good! Appreciate the share.
Looks so good! Can’t wait to try it.
Absolutely mouthwatering! Thanks for sharing.