Thursday, January 16, 2014

Palak Keerai Kadayal in Mudpot/clay pot

Palak or Spinach is a green leafy vegetable which is packed with loads of nutritional benefits. 
Try to include this keerai kadayal at least thrice a week to get more benefits out of this palak and if you make this kadayal in mud pot it is so yummy. Check out its advantages, method of curing and cleaning in my post mud pot/clay pot cooking.

keerai kadayal clay pot
  • 1 bunch Palak
  • 1/2 cup split green gram dal
  • 1 spoon Curry powder
  • A pinch Asafoetida
  • Salt
For Seasoning:
  • 1 tsp Ghee
  • 1/2 spoon Jeera 
  • 1 spoon split urad dal

keerai kadayal clay potMethod:

1) Pour some water in mud pot and bring it to boil. 

2) Wash the split green gram dal and add to water. 

3) In the meantime, clean the palak leaves and cut them into pieces and keep aside. 

4) After it boils for 15 mins and when it is half cooked add palak leaves. 

5) When the palak is cooked, add asafoetida and veggie powder. 

6) Once the palak is cooked, nice aroma will arise. 

7) For seasoning, heat a kadai and add Ghee, Jeera and split urad dal. Once urad dal turns light brown in colour pour this mixture on top of cooked palak.


If you want to reduce the time in making this keerai kadayal, you can pre cook the dal in pressure cooker. After boiling water in mud pot add palak leaves and cook for a few mins and add this dal, veggie powder and asafoetida and cook for few mins. Finish this recipe with seasoning. 

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