Spinach Curry Indian Recipe (Keerai Malagutal)

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  • For anyone looking for the recipe, I transcribed it from the video.

    ===== Spinach Curry Indian Recipe (Keerai Malagutal)

    Serving Size: ??


    8 cup Spinach
    1/2 cup Toor Dal
    1 tbsp Channa Dal
    1 tsp Urad Dal
    1/3 cup Shredded Coconut
    1/4 tsp x 2 Turmeric Powder
    6 Dried Red Chile
    1 tbsp Ghee
    1 tsp Cumin Seeds
    1/2 tsp Mustard Seeds
    1/8 tsp Asofoteida (Hing)
    1/2 tsp x 2 Salt
    10 leaves Khadi Patha

    1. Pack spinach into pot. Add 1/4 tsp turmer powder + 1/2 tsp Salt + 1 cup water. Heat on stove (without lid) until spinach wilts down. Turn stove off.

    2. Wash 1/2 cup of toor dal. Add to pressure cooker with 1 1/2 cups of water, 1/4 tsp turmeric powder, 1/2 tsp salt. Allow cooker to whistle once and let the pressure decrease naturally.

    3. Grind / Blend 1/3 Cup Shredded Coconut, 1 tsp Cumin Seeds, and Dried Chiles. Small amount of water may help grinding.

    4. Add Cooked Dal + any liquid to Spinach. Blend with immersion blender or food blender. You choice on whether to blend it smoothly or with small chunks. Turn stove back on – medium.

    5. Add in ground paste and stir into Spinach. Let mixture come to a boil. Add additional ~1/3 cup water if needed.

    6. Add ghee in pan and add mustard seeds. Allow it to sizzle. Add asofoteda and channa dal. Wait 30 seconds. Add urad dal. Allow dal to change color and add in a few leaves of Khadi Patha. Immediately add everything to the Spinach mixture and stir in. Allow everything to come to boil again.

  • So for starters, Keerai means Saag and not specifically spinach. And for molagutal, you need to dry roast urad dal and red chillies. And then grind it to a paste with fresh coconut and jeera. What you are making is not molagutal, its Keerai kootu, which is slightly different.

  • Heads up to anyone trying this (and a tip to the posters of this video or ant video in general that uses measurements) Indian tablespoons are waaaaaaaaaaaaaay bigger in weight then European tablespoons, or teaspoons or cups in general. Thus if you end up with a very bland tasting dish, and I have in the past, then the units of measurement have gotten the best of you. I would recommend changing all ambiguous measurements like cups and spoons into actual weights or volumes. It doesn't matter if you use grams or ounces, liters or galons, but they will give the same end result every time no matter where on earth you try a recepy.

  • I'd love to try it but the spices and actually all the other ingredients other than spinach I don't know what they are so how can I look for them if I can't spell them or know what they look like in their package? Is it possible for you to add to the bottom of the video the names written out and/or photos of the actual product? It's not too much to ask is it?

  • Everything looks so good! Might you have a list of ingredients to printout? Or, could you list the ingredients here so that I can look them up? I'd love to give this dish a try since my husband and I love spinach. 🙂 Wonderful video ladies!

  • Hi Hetal and Tanuja, I tried the palak recipe and I loved it. Actually all your recipes are good. keep it up. you didn't published any new recipes for a long time. I'm looking forward to see a new recipe.

  • Absolutely delicious and healthy. I was always on the lookout for spinach dishes w/o having to use paneer. It goes really well with plain yellow khichdi. Good job, ladies. Tfs.


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