Red Spinach Mango Coconut Curry | Thandu Keerai Massiyal | Keera Manga Thenga Massiyal

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

Ingredients

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

To Temper 

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

To Grind

Shredded coconut - 3 tbsp

Jeera - 2 tsp

Green chilli - 2-3 (adjust according to spice level)

Shallots - 4 

Garlic - 3 pods

Method

• 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

Cooks Wisdom

- 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