Keerai Masial with Carrot and Coconut Rice Recipe

 
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Keerai Masial with Carrot and Coconut Rice
How to make Keerai Masial with Carrot and Coconut Rice
  • Chef: Chef Prem Kumar Pogakula, Executive Sous Chef - The Imperial
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

A quick and easy healthy spinach dish along with rice to celebrate the spirit of Republic day.

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

  • 1.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

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