Keerai Avial Kuzhambu

Recipe by
Total Time:
15-30 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1 bunch - spinach/keerai (any greens)
  • Turmeric - a pinch
  • Salt to taste
  • For Grinding:
  • 1/2 cup - grated coconut -
  • 1/4 tsp - jeeragam/cumin seeds
  • 4 - green chillies
  • 1 - red chilli
  • For Seasoning:
  • 2 tsp - gingili oil

How to Make Keerai Avial Kuzhambu

  • Clean the spinach in hot water to remove all the sand from it.
  • Cook the spinach in little water in a heavy bottomed pan with turmeric and add salt.
  • Grind the grated coconut, cumin seeds, green chillies and red chillies by adding water and grind it nicely.
  • Add these to the cooked spinach and when the mixture starts to boil, switch off the flame.
  • Add the gingili oil to the keerai avial kuzhambu.
  • Now the keerai avial kuzhambu is ready to serve with plain rice.
  • Recipe courtesy: Subbu's Kitchen.