Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Keerai Poricha Kuzhambu


  • Chopped spinach or frozen spinach – 1/2 lb
  • Toor dal or Split pigeon peas – 1/2 cup
  • Turmeric powder – 1/4 tsp
  • Coconut – 3 tbsp
  • Dry red chillies – 4
  • Coriander seeds – 1/2 tsp
  • Cumin seeds – 1 tsp
  • Channa dal – 1 1/2 tsp
  • Cumin seeds – 1 tsp
  • Oil – 1 tsp

For seasoning:

  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Few curry leaves
  • Dry red chili – 1
  • Oil – 1 tsp


  1. Cook toor dal with one and half cup of water in a pressure cooker or in a sauce pan. Toor dal has to be mashed.
  2. Add spinach to boiling water along with turmeric powder and let it cook for 8 minutes mins.
  3. In between, heat oil and add cumin seeds, coriander seeds, channa dal, red chillies and fry them till channa dal turns golden brown.
  4. Add coconut to the above mixture and stire for 20 seconds and remove from heat.
  5. Let the mixture cool and grind it into a smooth paste by adding little water.
  6. Mix the paste with cooker toor dal and add it to the cooked spinach and mix well. Let it cook for 3 minutes. Poricha kuzhambu is ready.
  7. For seasoning, heat oil in a small pan or seasoning pan and add mustard seeds and let it splutter and then add urad dal, broken dry red chili, curry leaves.
  8. When urad dal dal becomes golden brown, add it to the cooked spinach.

🙂 Serve hot with white rice.