Hello everyone,
Keerai chola masiyal | Spinach corn curry is a tasty side dish made with spinach, coconut, cooked moong dal and some corn kernals.
I got a chance to taste this at Kathakali Kerala restaurant in kirkland. It was inviting but my son did not like it as it had smoky flavor. I liked the idea of adding corn to the spinach. I wanted to replicate the same and tried to make it with my own recipe without the smoky flavor. To my surprise my son liked it very much.
Here is the recipe which is good enough for 3-4 servings.
Ingredients:
Spinach - 1 bunch
Water - 3 cups
Coconut - 1/4 cup
Green chili - 1 or 2
Moong dal - 1/4 cup
Turmeric powder - 1 pinch
Coconut oil - 1 tsp
Mustard seeds - 1tsp
Curry leaves - 4-5 nos
Sweet corn kernels - 1/4 cup
Hing a pinch
Method:
1. Pressure cook the moong dal with a pinch of salt, turmeric powder and water for 1 whistle. Mash the cooked dal and keep it ready.
2. Chop the stem and wash the spinach nicely for 3-4 times to remove the sand particles.
3. Boil 3 cups of water in a pan. When it comes to rolling boil, switch off the heat and add the spinach. Allow the leaves to be in hot water for a minute.
4. Take them out and put them in ice cold water. This helps to retain the color.
5. Transfer the blanched spinach to a blender. Add coconut, green chili and grind it to smooth paste.
6. In a heavy bottomed pan heat coconut oil, add mustard seeds. Once it splutters, add curry leaves, hing and corn kernels. Fry for couple of mins.
7. Now add the ground spinach paste, cooked moong dal and mix well. Add little water to adjust the consistency. Reduce the heat, allow it boil for 3-4 mins and then switch off the heat.
8. Keerai chola masiyal is ready to serve with hot rice.
Note:
1. Add extra green chili, if you want it to be more spicy.