Description

Keerai Mandi is a traditional South Indian curry made with spinach and the nutritious water leftover from cooking rice (mandi). This simple yet flavorful dish is a staple in many households, offering a unique taste and texture. It's a comforting and healthy accompaniment to rice.

Ingredients

Main Ingredients

• 1 bunch Spinach (Keerai) (cleaned and chopped)
• 2 cups Rice water (Mandi) (water drained after washing rice)
• small lemon sized ball Tamarind (soaked in water and extract taken)
• 1/4 teaspoon Turmeric powder
• Salt (to taste)

For Tempering

• 1 tablespoon Oil
• 1/2 teaspoon Mustard seeds
• 1/2 teaspoon Urad dal
• 1/4 teaspoon Fenugreek seeds (Methi)
• 1 sprig Curry leaves
• pinch Asafoetida (Hing)
• 2-3 Dry red chilies (broken into pieces)

Instructions

1. Wash the spinach thoroughly and chop it into small pieces.
2. In a pot, combine the chopped spinach, rice water (mandi), turmeric powder, and salt to taste.
3. Bring the mixture to a boil, then reduce heat and let it simmer for about 10-12 minutes, or until the spinach is tender.
4. Add the tamarind extract to the simmering spinach mixture and cook for another 5 minutes.
5. Meanwhile, prepare the tempering. Heat oil in a small pan.
6. Add mustard seeds and let them splutter.
7. Add urad dal and fenugreek seeds and sauté until they turn golden brown.
8. Add dry red chilies, curry leaves, and asafoetida. Sauté for a few seconds.
9. Pour the tempering over the spinach curry.
10. Mix well and let it simmer for a minute or two before serving.