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Thengai aracha keerai Recipe

Thengai aracha keerai is a popular Indian Side Dish
Author :
On :
Wednesday, 27 July, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 2
Rated 4 based on 100 votes


  • 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:

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


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