Red Spinach or Thandu Keerai is yet another variety of spinach which is available seasonally in India. Very low in calories, fresh spinach is a good source of vitamin C, vitamin A, plus iron and other essential minerals. Although they are similar in taste and texture as that of the green spinach the gorgeous color of the red spinach leaves does really attract you and you are sure to get a curry that is similar to their color. Red spinach is versatile just like the green spinach, you can add them in salads, curry and stir fry.
RED SPINACH CURRY RECIPE
Serves - 3-4
Cook & Prep time - 20 mins
Serving Suggestion - White rice, appalam & veg stir fry
Red Spinach - 1 big bunch, cleaned & chopped
Mysore dal - 1/2 cup
Raw Mango - 1/2 cup
Turmeric powder - 1/2 tsp
Jeera powder - 1 tsp
Shallots - 5-6 thinly sliced
Tomato - 1 thinly sliced
Salt - to taste
Oil - 1 tbsp
Mustard seeds -1 tsp
Urad dal - 1 tsp
Jeera - 1 tsp
Hing - 1 pinch
Dry red chilli - 2
Curry leaf - a few
Shredded coconut - 3 tbsp
Jeera - 2 tsp
Green chilli - 2-3 (adjust according to spice level)
Shallots - 4
Garlic - 3 pods
- Pressure cook the dal in 1 and 1/2 cup of water with turmeric powder and jeera powder for 3 whistles. Let the dal cook well.
- To the cooked dal, add the keerai, mango pieces, shallots and tomatoes. Mix well and let it cook for about 5 minutes.
- Prepare the coconut paste and add it to the keerai. Add salt and mix well. cook till the raw smell goes. Check the taste for salt and spice
- Do the seasoning and add to the keerai. Mix well, the consistency will be thick like kootu.
Serve hot with white rice and appalam
- You can add more water to make the curry thin but its perfect when its a little thick in consistency
- You can also add your favorite veg for additional taste