📝 About This Recipe
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
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1
Wash the spinach thoroughly and chop it into small pieces.
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2
In a pot, combine the chopped spinach, rice water (mandi), turmeric powder, and salt to taste.
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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.
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4
Add the tamarind extract to the simmering spinach mixture and cook for another 5 minutes.
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5
Meanwhile, prepare the tempering. Heat oil in a small pan.
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6
Add mustard seeds and let them splutter.
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7
Add urad dal and fenugreek seeds and sauté until they turn golden brown.
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8
Add dry red chilies, curry leaves, and asafoetida. Sauté for a few seconds.
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9
Pour the tempering over the spinach curry.
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10
Mix well and let it simmer for a minute or two before serving.
💡 Chef's Tips
Use fresh rice water (mandi) for the best results. Adjust the amount of tamarind according to your preference. You can add a pinch of jaggery to balance the sourness if desired. Ensure the spinach is cooked until tender but not overcooked to retain its nutrients. The tempering adds a significant flavor, so don't skip it.
🍽️ Serving Suggestions
Steamed Rice Idli Dosa Vada