Spinach Keerai (South Indian Spinach Stew) Recipe

Name: Spinach Keerai (South Indian Spinach Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces frozen spinach; 3/4 teaspoon salt; 1 cup cooked toor dal or 1 cup cooked mung dal; 2 tablespoons grated unsweetened coconut; 1 1/2 teaspoons cumin seeds; 1 dried red chili; 3/4 teaspoon rice flour or 3/4 teaspoon cornstarch; 1 -2 tablespoon vegetable oil; 1/4 teaspoon black mustard seeds; 1/4 teaspoon Urad Dal (optional); 1 teaspoon turmeric powder

Servings: persons

10 ounces frozen spinach
3/4 teaspoon salt
1 cup cooked toor dal or 1 cup cooked mung dal
2 tablespoons grated unsweetened coconut
1 1/2 teaspoons cumin seeds
1 dried red chili
3/4 teaspoon rice flour or 3/4 teaspoon cornstarch
1 -2 tablespoon vegetable oil
1/4 teaspoon black mustard seeds
1/4 teaspoon Urad Dal (optional)
1 teaspoon turmeric powder

1
Cook greens in the wok, adding water if necessary.
2
Add salt and turmeric powder.
3
Add dal and heat.
4
Grind coconut, cumin, chili, and rice flower until fine. Add water if needed so it isn't chunky.
5
Add ground spices to spinach/dal mix.
6
Adding water if necessary, grind (with blender or immersion blender) until parts are a puree and parts still look like bits of leaves. You don't want a smooth paste. Consistency should be like a smoothie, only with leaf bits.
7
In a small pan, heat the oil. Add mustard seeds and heat until they pop and turn grey.
8
Pour oil and mustard seeds on the keerai, stir and serve.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 ounces frozen spinach, 3/4 teaspoon salt, 1 cup cooked toor dal or 1 cup cooked mung dal, 2 tablespoons grated unsweetened coconut, and more.

Yes, Spinach Keerai (South Indian Spinach Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach Keerai (South Indian Spinach Stew)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions