Palak Keerai

Palak Keerai is a very health & a MUST receipe to be included in your diet to enjoy a good health.  Greens like (spinach/palak) are very rich in Iron. Normally ladies are recommended to include lots of spinach during their pregnancy for the iron supplement , and also as folate found in it is needed by the growing fetus for development of a new nervous system.  This recipe serves as  both side dish or a main dish. If eaten along with rice as a main dish, the best combination for a keerai rice would be any roast/fry curry (like aloo, arbi, yam etc) or papad. A simple curd rice and keerai makes a divine combination and the taste of the keerai is best felt when taken with curd rice (from my experience).

Best accompaniment: Any Sambar / Kozhambu / Curd Rice

Ingredients:

1. Palak (stem removed, leaf plucked) - 2 Cups
2. Moong dhal - 1/2 Cup
3. Salt, Oil
4. Coconut - 3/4 cup
5. Jeera - 1/2 tsp
6. G.chillies - 2 

Pre-requisite:

1. In Kadai, Boil palak (uncovered) until it becomes tender.

2. Cool & Grind the palak to coarse paste.

3. In Pressure cooker, cook moong dhal for 3-4 whistles. Cool and open and mash well and keep ready.

 4. Grind to paste  : coconut , jeera and g.chillies and keep the paste ready. 

 Method:

1.  In Kadai, season with oil, mustard, broken urud dhal & channa dhal.

 2. Add the ground palak and mix well.

3. Add the cooked and mashed moong dhal and mix well. Add required salt now.

 4. Add the coconut ground paste into the mixture.

 5. Allow everything to boil for just a min or two and remove.