Kamala's Corner

Keerai Rice

This spinach (keerai) rice can be served for lunch or dinner along with papad and or vegetable chips.

Keerai Rice

Recipe rating: 5.0 from 1 votes
Recipe by S Kamala Course: MainCuisine: Indian, TamilDifficulty: Easy
Servings

3

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

This flavored rice can be served for lunch or dinner along with papad and or vegetable chips.

Ingredients

  • Rice – 1 cup

  • Any greens (keerai) – 1 big bunch

  • Onion – 1 No

  • Tomato – 1 No

  • Garlic flakes – 4 Nos

  • Green Chillies – 2 Nos

  • Sambar Powder – 2 teaspoons

  • Turmeric powder – a pinch

  • Oil – 1 tablespoon

  • Mustard – ½ teaspoon

  • Urad dhal – 1 teaspoon

  • Salt – 1 teaspoon or as per taste

  • Peanut – 1 tablespoon (optional)

  • Cashew nuts – 1 tablespoon (optional)

Directions

  • Cook the rice until it’s soft.
  • Wash the greens (keerai) and chop it finely.
  • Chop the onion. Slit the green chillies into two. Chop the tomatoes finely. Crush or chop finely the garlic.
  • In a wok (kadai) add the oil and when it is hot add mustard. When pops up add urad dhal, peanut, cashew nut and fry till it turns light brown.
  • Add chopped onion, green chillies, garlic and fry well.
  • Then add tomato pieces and fry for few seconds.
  • Add sambar powder, turmeric powder and salt and mix well.
  • Add chopped greens and stir well. Reduce the heat and stir now and then. No need to add water.
  • The greens (Keerai) will get cooked in its own water content. Stir fry till all the water content in the Keerai is absorbed. Add the cooked rice and mix well.
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