Spinach (Keerai) Milahutal

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 1 bunch - spinach
  • 1/4 - coconut, grated
  • 1 tsp - jeera
  • 1 small cup - toor dhal
  • 2 tsp - urad dal
  • 4 - chillies
  • 4 tsp - coconut oil
  • 1 tsp - mustard
  • Salt to taste

How to Make Spinach (Keerai) Milahutal

  • Wash the spinach bunch and chop it minutely.
  • Later, take a vessel with some water and boil the spinach. Add salt to it.
  • Grind the grated coconut, jeera and chillies.
  • Take the toor dal and pressure cook it separately.
  • When the spinach is partly cooked, then switch off the gas.
  • Allow it to cool down for some time.
  • When the spinach cools down, Grind it in the mixie.
  • Grind the cooked dal too.
  • Add spinach, dal, coconut and the paste of other ingredients together.
  • Boil it in a vessel for some time.
  • Take some coconut oil in the pan and heat it.
  • Then, add mustard and urad dal to it.
  • When the mustard begins to pop, add it to the cooked gravy.
  • Your milahutal is ready.
  • Serve it with rice for lunch or dinner.