Keerai Kuzhambu | Keerai Kadayal

Keerai Kuzhambu | Keerai Kadayal (Masiyal) is an easy one pot -kulambu that you can make on an lazy week end.When ever i am lazy and not in a mood to prepare variety of dishes ,i use to go either for one pot-Variety Rices or one pot-kuzhambu.Its nothing but add evrything in one pot and keep in stove ,in the mean time you can finish all the kitchen core works.
This is my grandma's way off cooking ,its my LO Shn's fav and one of my fav too,I prepare this very often as it has no oil and still tastes yummy(perfect for diet watcher's) ... 
Here is the Recipe from Dhivis Pantry-Keerai Kadayal| Keerai Kuzhambu.
Try and let me know your comments..  

Check out my other One pot Recipes:

1.Uppu Paruppu | Simple Dal

Keerai Kadayal | Keerai Kuzhambu

Recipe Cuisine: Indian | Recipe Category: Lunch
Preparation Time:20 mins | Serves: 3-4

Ingredients

Keerai | Spinach - 1 bunch(arai keerai or siru keerai)

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Small onion-1 full hand

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Garlic-2

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Tomato-1

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Green chilli-2

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Cumin| Zeera-1 tsp

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Salt as per taste

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Tempering is Optional

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Water -1/2 cup or more

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Method:

1. Remove the hard stem from the spinach ,you can use tender stems and wash it well with water(to remove stones or sands).

2. Chop the onion,garlic,green chili and tomato roughly.
3. Deep pot preferred(ref pic).Also you can do it in pressure cooker(but i prefer this traditional method like my mom and grandma).
4. Add onion,cumin,green chili,garlic,tomato and finally keerai| spinach into the pot and add enough water(1/2 cup or more).

5. Now switch on the stove and cover the pot with lid and cook for about 10 mins or till the spinach | keerai is cooked(check often in between).
6. If you are pressure cooking it ,then pressure cook it for 1 - 2 whistles.
7. Once done remove from the stove and remove the excess water in a cup ,this will help to smash the keerai well and avoid water spilling on hands.

8. Now add enough salt and smash it .I use maathu (ref pic) for smashing,you can also blend it in mixer or in potato smasher(if you are smashing in potato smasher or maathu its better to smash it when it is hot, bcoz if its cooled it will not get smashed well).
9. After smashing add the above reserved water to dilute it as per your preference.Use remaining water for any other recipes .
10. The Kulambu is ready.If you want you can temper it with mustard and cumin.

Notes:

• I used siru keerai here for this recipe.you can also prepare the same with any keerai that is perfect for kadayal(will chck with my grandma and update the varities ASAP).
• Dont worry about the water level,as we are taking the excess water out for better smashing ,you can reserve it and use the excess water for any other gravies.

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