Spinach rice (கீரை சாதம்) is a mixed rice preparation that can be made in a very short time. It is a tasty, wholesome and nutritious 'one-dish meal'. Spinach rice can be made with spleen amaranth (அரை கீரை), purple amaranth (முளைக்கீரை) or Indian spinach (பசலைக் கீரை). You can also use spinach rice as lunch box recipe.
Ingredients: (Serves four)
Raw rice – 1 tumbler or 200ml measure
Toor dhal – ½ tumbler or 100ml measure
Tamarind – size of a small lime
Spinach – cut leaves, 2 tumblers or 400ml measure
Tomato – chopped, 1 no
Sambar powder – 2 tablespoons
Jaggery – ½ teaspoon
Salt – to taste
Cooking oil – 1 tablespoon
Ghee – 1 tablespoon
Mustard seeds – 1 teaspoon
Split urad dhal – 1 teaspoon
Methi seeds – ½ teaspoon
Asafoetida – a pinch
|Spinach rice served with curd pachadi|
Method: Wash rice and toor dhal well and keep aside. Soak tamarind in one tumbler or 200ml of warm water. Separate the spinach leaves. Cut them into smaller pieces. Soak the cut spinach in large quantity of water for 5-10 minutes. Leaves float on the surface. Remove the leaves with your hand and discard the dirty water. Repeat this process 2-3 times. Drain well and keep aside.
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