Keerai kuzhambu



  • Chopped keerai(Any)‐ 3 cups
  • Milk‐ ½ cup
  • Cumin seeds‐ ½ tsp
  • Green chilli‐1
  • Tamarind‐ a lime size
  • Gingerly oil‐ 4tbsp
  • Chopped sambar onions‐ ¼ cup
  • Chopped tomatoes‐ ½ cup
  • Turmeric powder‐ 1 tsp
  • Salt to taste
  • Roast the following ingredients in the oil and powder them finely:

  • Ghee‐ 1 tsp
  • Red chillies‐3
  • Coriander seeds‐ 1tsp
  • Bengal garm‐ 1tsp
  • Peppercorns‐ ½ tsp
  • Shredded coconut‐ 4 tsp
  • Asafotida‐ a marble size
  • Black gram‐ 1 tsp


  • Cook the chopped keerai in the milk with the cumin seeds and a green chilli.
  • Mash the keerai finely.
  • Soak the tamarind for 1 hour and then extract its juice.
  • Heat a kadai and pour the gingerly oil.
  • When the oil becomes hot add the mustard seeds.
  • When they splutter add the chopped onions and fry for a few seconds.
  • Then add the chopped tomatoes with the turmeric powder.
  • Cook well until the tomatoes are well mashed.
  • Add the tamarind extract and the fried powder with enough salt.
  • Let the kuzhambhu simmer for some minutes.
  • Then add the mashed keerai and allow it to simmer for only a few minutes.
  • Serve Hot with Rice.