Spinach Curry Indian Vegetarian Recipe (Keerai Molagutal)

Keerai Milagootal is best described as “home food”, it is not a dish that is found in restaurants. It is comfort food for the soul. This dish is a typical Palakkad style dish and is similar to Spinach with Daal, but the proportions are different and the addition of coconut gives it a very unique flavor. Enjoy!

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 6-8

Step 1:

Spinach – 8 cups, tightly packed, washed and picked
Water – 1 cup
Turmeric Powder – 1/4 teaspoon
Salt – 1/2 teaspoon

Combine the above ingredients in a pan and allow the Spinach to wilt and cook.

Step 2:

Toor Daal – 1/2 cup, washed and drained
Water – 1.5 cups
Salt – 1/2 teaspoon
Turmeric Powder – 1/4 teaspoon

Combine all the above ingredients in a pressure cooker. Allow it to whistle once, turn off the flame and let the pressure subside by itself. Open when safe.

Step 3:

Fresh Shredded Coconut – 1/3 cup
Cumin Seeds (Jira) – 1 teaspoon
Dry Red Chilli – to taste

Combine the above and blend with as little water as possible.

Step 4:

Pour the cooked Daal into the pan with the cooked Spinach. Use an immersion blender and blend coarsely. Turn the stove and on medium heat and mix in the blended ingredients, allow to come to a boil. Check and adjust Salt if needed.

Step 5:

Ghee – 1 tablespoon
Mustard Seeds – 1/2 teaspoon
Asafoetida (Hing) – 1/8 teaspoon
Channa Daal – 1 tablespoon
Urad Dal – 1 teaspoon
Curry Leaves – 1-2 sprigs

In a small skillet, heat the Ghee. Once hot, add in the Mustard Seeds and allow them to pop. Add in the Hing and immediately after that the Channa Daal. 30 seconds after that the Urad Daal and allow the Daals to get a little color. Drop in the Curry Leaves and then pour this mixture into the Spinach mixture. Mix well and allow to boil for a couple of minutes and it is ready to serve.

Keerai Milagutal can be enjoyed with Rotis or Rice, but it is traditionally served with rice.

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