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Aromatic Chettinad Thakkali Kuzhambu with iron-boosting Keerai Masiyal and rice – soul-satisfying comfort food!

Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Serving size: 1 serving
Rinse and Soak the Rice (35 minutes)

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Serving size: 1 serving

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Serving size: 1 serving




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Aromatic Chettinad Thakkali Kuzhambu with iron-boosting Keerai Masiyal and rice – soul-satisfying comfort food!
This chettinad dish is perfect for dinner. With 609.5699999999999 calories and 14.7g of protein per serving, it's a nutritious choice for your meal plan.
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)
Prepare the Chettinad Masala Paste
Prepare the Kuzhambu Base (Tadka)
Wash the spinach thoroughly in several changes of water to remove any grit. Drain well. In a pressure cooker, combine the rinsed toor dal, chopped spinach, sambar onions, garlic, green chilies, and turmeric powder.
Add 1 cup of water and secure the lid. Pressure cook on medium-high heat for 3-4 whistles, which should take about 10-12 minutes. Turn off the heat and allow the pressure to release naturally.
Once the pressure has fully subsided, carefully open the cooker. Add the salt and tamarind paste to the cooked spinach and dal mixture.
Using a traditional wooden masher ('mathu') or the back of a sturdy ladle, mash the mixture against the sides of the cooker. Aim for a coarse, rustic texture. Avoid using a blender, as it will create a fine puree and alter the authentic consistency.
Prepare the tempering (tadka). Heat the sesame oil in a small pan over medium heat. Once hot, add the mustard seeds and wait for them to splutter completely.
Sauté Aromatics and Tomatoes
Combine and Simmer
Garnish and Serve
Immediately pour the sizzling tempering over the mashed keerai. Mix everything together well. Let it sit for a minute for the flavors to meld. Serve hot with steamed rice and a dollop of ghee.