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Just to Share with you……..

Second week started and I really don’t know what recipe to start with. I decided to try different curries this whole week. I got fresh Venthaya keerai (Methi leaves) from grocery so I thought of trying that. I always make my mother-in-laws style Venthaya keerai puli kulumbu. I might have posted that if not will post that soon. But today’s recipe I got from Tamil Virundu. It really came out well. I avoided adding Jaggery in this recipe.



1. Methi leaves – 1 bundle
2. Onion – 1/2 cup
3. Garlic cloves – 10 to 12
4. Green chili – 1

To Grind 

1. Tomato – 1
2. Coconut pieces – 7
3. Coriander  powder– 2 tsp
4. Chili  powder– 1 tsp
5. Turmeric and asafetida powder – pinch
6. Tamarind – small amla size
7. Fennel seed – 1 tsp

Seasoning Ingredients

1. Mustards
2. Cumin
3. Pepper – 1/2 tsp each



1.  Grind the ingredients under ‘ To Grind ‘ to fine paste and keep aside.

2.  In kadai add 2 tsp of oil and seasoning ingredients. Once it splutters saute onion, garlic, green chilli till it turns tender.

3.  Now add methi leaves and fry well until everything blends well.

4.  Then add masala paste and fry it for 2 minutes.

5.  Add required water & salt.  Let this methi leaves curry boil for 10 minutes till all the ingredients are cooked well.

6.  Garnish it with coriander leaves.

Just to share with you………..

Paruppu Vadai /Aama vadai is basically a dish of Tamilnadu origin which is usually made during family feasts and is served as a starter.   Most of the lunch menu for special occasions will include this Paruppu vada and Payasam.  It is a fast and easy mouth watering appetizer which can be made in minutes.   Advantage of this recipe is that you need not search for much of ingredients in your pantry and fridge.  Since the outer  layer of  masala vada is very crispy  it can be eaten as  tea time  snack.


Paruppu vadai



1. Channa dal  –  1 cup
2. Ani seeds/Sombu  -  1 tsp
3. Ginger  -  very little
4. Green chilles  - 4
5. Onion -1
5. Salt
6. Curry leaves
7. Corriander leaves
8. Oil for frying


1.  Soak channa dal in water for 2 hours.  Drain and keep aside a fistful of drained channa dal (optional) and grind the rest of the channa dal with sombu/ani seeds coarsely.
2.  To this coarse mixture add chopped onions, curry leaves, coriander leaves, chopped green chillies, finely chopped ginger and salt.
3.  Add the remaining channa dal (optional) and mix well.   Make small lemon-sized balls and pat it lightly on your palm  and slide into hot oil and deep fry until golden brown.


Red Chilli

Instead of green chill we can add red chill while grinding.

To Make Keerai Vadai/Greens vada

You can add chooped spinach along with corase grinded dal.   Or you can add Drumstick greens (Murunga keerai) – It will taste good

To Make Valapoo vadai

You can add cleaned and finely chopped banana flower.  There is a another method to make Valpoo vada that we will see later.

Mixture of Dals

Instead of channa dal/Kadalaparuppu you can mke Channa dal 1/2 and toor dal 1/2 cup.

Just to share with you….

This Palak rice is my very own recipe.  Two days back I tried this recipe.   It is a hybrid of Kadancha keerai and keerai portal.  This came out very well.

Palak rice




For  rice

1.  Basmathi rice – 1 cup (can use other rices too)
2.  Chopped spinach – 3 cups
3.  Green chillis -  2 to 3
4.  Turmeric powder – 1/4 tsp
5.  Onion -1  /4 roughly chopped
6.  Oil -1 tsp
7.  Pattai, kirambu (cinnamon,cloves) – 1 each


To fry seperately

1.  Mustard seeds – 1/4 tsp
2.  Curry leaves
3.  Urud dhal – 1 tsp
4.  Channa dhal – 1 tsp
5.  Red chilli -2
6.  Onion smal size -1
7.  salt as needed


1.  Soak Basmathi rice in water for 15 mins.  This will make your rice longer/lengthier.
2.  Take chopped spinach, green chillies and onion in bowl with little water.   Microwave or cook in vessel for 3-4 mins.
3.  Grind this into fine paste with little turmeric powder and little salt.
4.  Heat the pressure cooker.  Heat one tsp of oil.  Add cinnamon, cloves then add the grinded paste.  To this add drained rice and add required amount of water and cook this as usual.  For Basmathi rice, for 1 cup rice add only one cup of water since the grinded paste will make another cup.
5.  Mean while take tawa.   Add 2 tsp of oil.  Add Mustard seeds when it splutter add the urud dal,channa dal and curry leaves.  Let it turns golden brown.
6.  Now add the chopped onions,Redchilli and the chopped spinach  (more spinach gives more taste, minium 3-4 cups need).   Add little salt for this (remember you have add little for rice).
7.  Let if fry well.   Once the rice is done let it cool and then add into this mixture.   Don’t add hot rice and mix all the grains will break and gets mashed.


1.  Why we are grinding half is to get nice color and flavour for rice.  The other half which we are frying gives great look .
2.  You can also add little coconut milk (say instead of 1 cup water you can add 1/2 cup coconut milk and 1/2 cup water).
3.  You can add whole milk too instead of coconut milk.

Spinach Roti
South Indian Spinach Roti


1.  Spinach  -  a bunch

2.  Wheat Flour  - 2 cups

3.  Besan  - 2  tbspn

4.  Cumin seeds/jeera  - 1 tbspn

5.  Chilli Powder  - 1-2  tspn

6.  Turmeric powder  -  2 tspn

7.  Ajwain(Ommam)  - 1  tspn (optional)

8.  Curd –  2 tspn

9.  Salt acc to taste

10. Oil enough for roasting.

11.  Sesame seeds  - 1 tspn (optional)

12.  chopped onion  - 1 cup (optional)


1.  Take a vessel, mix all the ingredients well and knead using curd and little water to make soft dough.

2.  Set aside for 1/2 to 1 hr.

3.  Make lemon size ball and roll it as you do for chapathi.

4.  Heat the griddle and roast the rolled stuff.

5.  Serve with any raita, plain curd.


Methi Roti

1. Instead of spinachleaves use methi leaves.

Green Paratha

1. Use can use any combination of green leaves to make green roti’s.

Just to share with you….

Spinach is nothing but what we call as Palak.  Greens are very very good for health.  In Tamilnadu especially in villages people used (kadaiyarathu) to mash whichever eatable greens available.  They used to cook in clay pots(manchatti) which gives a real good taste.  I took that recipe as base and used to make my spincah in microwave.  Since spinach bundle sizes may differ I am giving you only the ingredients and the way to make it.  Also the time you are keeping in microwave deponds on the power of the microwave.





1. Spinach

2. Onions(cutted aproximately handful)

3. Green chillies (indian chillies 4 approx)

4. Salt as needed


1. Wash spinach leaves and drain water.

2. In a mocrowave safe bowl put spinach leaves, onions, chillies, salt and 1/4 glass water.

3. Keep this in microwave for 5 mins.

4. Mash this or grinds this and have with rice.


You can temper mustard seeds, chopped onion, curry leaves, one or two redchillies in coconut oil and add to the grinded spinach.

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