Spinach Curry (Bhajji Kutkiri)  

Tuesday, February 17, 2009

Keerai (spinach) Kootu is a very common yet healthy side dish for rice varieties. It can be prepared with variety of spinaches (available in South India). But in US, such varieties are not available. So I ended up with this spinach. It can be used as side dish for adults or directly mixed with cooked rice and given to kids.


Spinach - 1 bunch
Onion - 1/2
Red (or) green chilli - 1 or 2
Cooked Thor daal (or) Uncooked yellow Moong daal - 1/2 cup
For seasoning:
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Curry leaves - 5
For garnishing:
Grated coconut - 2 tbsp


1. Clean and pick the spinach leaves.

2. In a pressure cooker, cook spinach, chopped onion, cooked thor daal (or) yellow moong daal, salt, red chilli along with 1 cup of water (3 whistles should do).

3. Season mustard seeds and curry leaves in oil in a separate pan.

4. After the pressure has gone, open the pressure cooker and add the tadka and garnish with grated coconut.

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Priya's Sourashtrian Kitchen by Priya Sriram is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.