Poondu Palak Keerai Sadam / Garlic & Spinach Rice

Poondu Palak Keerai Sadam / Garlic & Spinach Rice
Poondu Palak Keerai Sadam / Garlic & Spinach Rice

 

Today i’m sharing a healthy rice recipe. I have adapted the cooking method from Vetrilai Poondu Saadam (Betel Leaves & Garlic Rice). The fresh ground masala and spinach puree makes this rice more interesting. Instead of betel leaves, i have used palak keerai. This way of preparation gives a different taste to palak rice. You can use any vegetable oil or olive / canola oil if you doesn’t have gingelly oil. Lets check the recipe,

 

Poondu Palak Keerai Sadam / Garlic & Spinach Rice

Ingredients :

For Rice :

  • 2 cup Basmati Rice – washed and soaked in water for 30 mins
  • 1 cup spinach puree
  • 2 garlic cloves- peeled
  • 1 tsp cumin seeds
  • 10 curry leaves
  • salt to taste
  • 3 tbsp gingelly oil (sesame seeds oil / nalla ennai)

To Dry Roast & Grind :

  • 1 inch dry turmeric stick
  • 3 dry red chilies
  • 1/2 tsp black sesame seeds
  • 1 tsp black peppercorns
  • 1/2 tsp dry ginger or 1/2 tsp dry ginger powder
Poondu Palak Keerai Sadam / Garlic & Spinach Rice

Method :

  • Dry roast dry turmeric stick, sesame seeds, broken red chilies, peppercorns and dry ginger for few seconds. Remove from the heat and allow to cool. Grind in a mixer to coarse powder without adding water and keep aside.
  • Cook Rice with 5-6 cup water & little salt on medium flame till it is done. Drain the water completely and fluff the rice with a fork. Spread it on a plate and allow to cool.
  • Prepare spinach puree and keep it aside. Heat gingelly oil in a pan or kadhai. Tamper curry leaves and cumin seeds.
  • Add garlic cloves and saute a while. Add prepared masala powder and spinach puree. Cook for a min on low flame.
  • Add salt to taste and stir well. Add cooked rice and mix well with the paste.  Cook on low flame for 2 mins and remove from the heat. Serve hot.
Poondu Palak Keerai Sadam / Garlic & Spinach Rice

 

Poondu Palak Keerai Sadam / Garlic & Spinach Rice

 

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *