Thengai aracha keerai

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

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  • 1 bunch- spinach (keerai) (finally chopped)
  • 1tsp - hing
  • 1 cup - coconut
  • 2 tsp - jeera
  • 1 tsp - rice
  • 1 -green chilli
  • 2- red chilli
  • salt to taste
  • 2 tsp - oil
  • For seasoning
  • 1 tbsp - mustard seeds
  • 1 tbsp - urad dal
  • Curry leaves few
  • 2 tsp - coconut oil
  • 1 -red chilli

How to Make Thengai aracha keerai

  • Boil the spinach in a heavy bottom pan.
  • Once thoroughly cooked, remove the pot from flame. Mash the spinach in the pot until creamy.
  • In the meantime, grind the coconut, jeera, rice and green, red chilli to a fine paste.
  • Now add the ground paste and salt in mashed spinach. Allow it to boil for 5 minutes till the raw smell goes away.
  • In a small skillet, place 1 tsp of coconut oil add the mustard seeds, when it splutters, add the urad dal.
  • Fry until light golden, and then add the red chilli and hing.
  • Saute for a few seconds until crisp and slide the tempering onto the mashed spinach.
  • Add the coconut oil to the keerai. Switch off the stove.
  • Serve hot with sambhar rice or curd rice.
  • Recipe courtesy: Jaisruchi