COIMBATORE STYLE KADANJA KEERAI/ MASHED SPINACH CURRY

    My acquaintance with Kadanja Keerai/Mashed Spinach Curry happened during our lunch time in high school. During the initial days in my new school, I was awed by the variety of dishes and regional variety of rice dishes my classmates bought for lunch.  My mom never used to make this kind of flavoured rice dishes like Coconut Rice, Tomato Rice, Lemon Rice, Tamarind Rice then.  It was due to my pestering she started to ask our neighbours and cook these Variety Rice dishes to be packed for my lunch box.  But when I saw this green coloured rice in one of my classmate's lunch box, I was totally taken aback thinking what rice it would be - green in colour.  When I asked the girl she said it is Keera Kadanjathu mixed with Rice. But it literally took years for me to even taste the dish.
    I learnt to cook this Kadanja Keerai/Kadaintha Keerai recipe from my Maid, Hamsa Akka in a typical Coimbatore Style.  If we ask her to make this dish, she would get overwhelmed and go to the extent of making it so perfect and precise.  She meticulously buy Siru Keerai, clean it up and prepares the dish all on her own.  She even bought an Earthern pot and a Wooden Mathu for the purpose. I love the way she prepares it by saying "Rendu molagaya killi pottu, vengayatha vanakki, keeraya pottu adachu vachikkinum".  Which means snap off the Green Chillies, saute the shallots and keep the spinach covered.  She will remove the earthen pot from the stove, and while the mixture is still hot she would mash it up with a Wooden Mathu with quick movements.  She will say, serve it with a dollop of Ghee/Coconut Oil.
     Coimbatore Style Kandanja Keerai is one of the simplest & tastiest Curry you can ever have.  We can use Siru Keerai/Arai Keearai/Pasala Keerai for the Recipe.  Shallots give a wonderful texture to this mashed Spinach Curry. I have whipped up the Curry in a blender.  The best way to mash it up is by using a Wooden Mathu(Churner).



For more Recipes from  KONGU CUISINE, Click here...


Cuisine - Kongu Cuisine (Tamil Nadu, South India)
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 5 -10 Minutes

HOW TO COOK COIMBATORE STYLE KADANJA KEERAI/ MASHED SPINACH CURRY

COIMBATORE STYLE KADANJA KEERAI/ MASHED SPINACH CURRY

INGREDIENTS :

To Saute & Grind :

Siru Keerai - 2 Cups
Coconut Oil/Gingelly Oil - 1 Tspn
Shallots - 10-12 Nos.
Garlic - 6-8 Nos.
Green Chillies - 2-3 Nos.
Salt - To Taste

METHOD :

• Clean the Greens and remove the Leaves from the stems, can use soft stalks.
• Wash the cleaned Greens under running water twice/thrice.
• Drain the Greens in a colander for few minutes.
• Heat Oil in a Pan, Saute chopped Shallots, Garlic and Green Chillies until shallots turn translucent.
• Add in the drained Greens to the above and give a quick stir.
• Cover and cook briefly on a low flame.
• Switch off the flame and let it cool.
• Grind the mixture in a Mixer/Blender into a fine Paste.
• Alternatively can mash the mixture with a Wooden Mathu(Churner). If doing so, mash it up while the mixture is hot.
• Serve Coimbatore Style Kandanja Keerai hot with Steamed Rice and Ghee.

NOTES :

• Can soak the Greens in lots of water for 15 minutes to get rid off the sand, dirt and pesticide residue if any. 
• Then wash the Greens under running water twice/thrice.
• Can use Siru Keerai/Arai Keerai/Pasalai Keerai for the recipe.
• Adjust the amount of Green Chillies to suit your spice level.
• I cook the greens briefly, which yields a perfect green coloured Kadanja Keerai.
• Can use any type of Vegetable Oil for the recipe.