Keerai Thoran

I have seen most kids don't like spinach or any greens for that matter, but thankfully, both my kids like spinach and I cook these greens very regularly in my kitchen. This thoran is one of their favorites. They simply like to eat it mixed with hot rice and a little bit of ghee. This is again something that I learnt from my MIL. She usually makes use of other greens like Ara Keerai, mula keerai or thandu keerai or even with murungai keerai. I could lay may hands only on spinach. Do check the notes if using any other keerai.

Serves – 2 to 3

What you’ll need

1. Spinach – 4 cup, tightly packed, chopped
2. Moong Dal/Pasi Paruppu – 1/3 cup
3. Scraped Coconut – 3 tbsp (optional)
4. Turmeric Powder – ¼ tsp
5. Salt to taste

For tempering

1. Coconut Oil – 2 tsp
2. Mustard Seeds – ½ tsp
3. Urad Dal – 1 tsp
4. Dried Red Chilly – 2

Method

1. Dry roast the pasi paruppu for 4 to 5 minutes or until a nice aroma comes out.
2. Cool, wash and soak the dal for half an hour.
3. Heat a Kadai with oil and temper with mustard seeds, urad dal and red chillies.
4. Add the drained pasi paruppu and turmeric powder, mix well.
5. Add just enough water to cover the dal and cook covered on medium heat till the dal is cooked. It should not turn mushy.
6. Add the chopped spinach and salt to taste and mix well. Cook in open pan for 4 to 5 minutes or until  the spinach is wilted and the moisture is almost absorbed.
7. Now add the coconut and mix well.
8. Remove from heat and serve with white rice and Sambar or any Kootan of your choice.

Note:

I used spinach to prepare this, it gets cooked very quickly and so I added it only after the dal was cooked, if using any other varieties like thandu Keerai, ara Keerai etc, add dal, sprinkle little water cook only til dal is half done then add the Keerai and cook covered until Keerai is cooked as these will take slightly longer time when compared to Spinach (palak)