Whenever I have Keerai kadaisal, it transports me right back to my childhood.My mom used to mix the keerai with rice , ghee and make it into small balls and give me and my brother.
Keerai kadaisal can also be had with idly's.
1 Bunch spinach
4 Nos red chillis
1 no meduim sized Tomato (chopped)
1 Cloves of garlic
1 meduim sized ball Karivadakam
1 Tsp Mustard seeds
1 Tsp urad dal
2 Tbsp oil
1 sprig curry leaves
salt to taste.
Wash the spinach toroughly , rough chop it and set aside.
heat 1 tbsp oil in a kadai. When the oil is hot, keep the heat setting to low and add red chilly and karivadakam.(squish the karivadakam before adding it)
Fry the karivadakam for a minute or untill you get the aromatic smell for the vadakam and pour in the mixie.
Be care full when frying the vadakam as it can get burnt quickly.
Add tomato,garlic,and spinach and sautee.
When the spinach and tomato are whilted put them in the mixee along with salt and pulse three to four times.
Add little water if required.
Heat the remaining oil and add mustard seeds, urad dal, curry leaves and one red chilly.
When the mustard seeds pop pour the oil over the ground spinach.
Serve this keerai Kadaisal with white rice and ghee.