Corn keerai thuvattal is a delicious and nutritious dish made with corn and keerai (green spinach) as the main ingredient. This South Indian dish is typically prepared by sautéing the keerai with a mix of spices, including mustard seeds, dried red chilies, and urad dal, giving it a flavorful and aromatic touch. Corn keerai thuvattal can be enjoyed as a side dish with steamed rice or chapati for a satisfying meal that is both healthy and flavorful.
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Corn Keerai (Green) Thuvattal
4
servings10
minutes15
minutesEnjoy a delicious and nutritious dish made with fresh corn and greens with this simple recipe. Perfect for a healthy meal, packed with flavors!
Ingredients
Fresh Corn Pearls cooked – 1 cup
Keerai (Greens any variety) – 1 bunch
Big onion – 1
Tomato – 1
Garlic pearls – 5 to 6
Red Chilli Powder – 1 teaspoon
Turmeric Powder – ¼ teaspoon
Salt – 1 teaspoon or as per taste
Oil – 2 teaspoons
Mustard – ½ teaspoon
Red Chillies – 2
Directions
- Wash the greens and chop them finely. Finely chop the onion, tomato, and garlic.
- Heat oil in a kadai, and when hot, add mustard seeds. Once they pop, add the broken red chillies and chopped garlic, frying briefly.
- Add the onion and fry for a few seconds, then include the tomato, red chilli powder, turmeric powder, and salt. Stir well and fry for a few seconds.
- Add the finely chopped greens and cooked corn pearls. Sprinkle water over the mixture and stir well. Cover with a lid and simmer on a low flame until all the water is absorbed and the greens are well cooked.
Notes
- Any variety of greens can be used, but Drumstick Leaves yield a crispier and tastier dish.
Thanks for the Corn-keerai recipe……..I tried it with Sweet Corn and Palak and my younger son finally ate Palak and appreciated the dish,( which I had been trying to coax him to do for years now)- he would not even look at a palak dish all these years. Thanks ma’am!
Thanks a lot for the corn-soppu recipe…its a super super success!!
Thank you Preeti.