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Keerai Masial with Carrot and Coconut Rice Recipe
How to make Keerai Masial with Carrot and Coconut Rice
A quick and easy healthy spinach dish along with rice to celebrate the spirit of Republic day.
- Total Cook Time 35 mins
- Prep Time 10 mins
- Cook Time 25 mins
- Recipe Servings2
- Medium
Ingredients of Keerai Masial with Carrot and Coconut Rice
- 300 Gram Spinach (blanched), chopped
- 50 Gram Green lentils (moong dal, split)
- 40 Gram Onion, chopped
- 30 Ml Clarified butter
- 5 Gram Whole cumin seeds
- 3 Nos Red chilli whole
- 3 Gram Mustard seeds
- 10 Nos Curry leaf
- 30 Gram Coconut, grated
- 3 Gram Turmeric powder
- 8 Gram Ginger, chopped
- To taste Salt
- For Carrot and Coconut Rice:
- 1 Cup Basmati rice
- 1 Tbsp Vegetable oil
- 1 Small Onion
- 1 Madras curry powder
- To taste Salt
- 1 Dry red chilli
- Carrots, grated
- Coconut
- 50 Gram Cilantro springs, grated
How to Make Keerai Masial with Carrot and Coconut Rice
HideShow Media1.
Cook rice. Heat oil in a large frying pan over medium- Cook onion, curry powder, salt, and chilly until onion is softened, about 3 minutes.
2.
Add carrots, grated coconut, and little water. Now add rice sauté and sprinkle with cilantro.
3.
Take a glass bowl and arrange the two dishes as desired.
Key Ingredients: Spinach (blanched), Green lentils (moong dal, split), Onion, Clarified butter, Whole cumin seeds, Red chilli whole, Mustard seeds, Curry leaf, Coconut, Turmeric powder, Ginger, Salt, For Carrot and Coconut Rice:, Basmati rice, Vegetable oil, Onion, Madras curry powder, Salt, Dry red chilli, Carrots, Coconut, Cilantro springs