Skip to main content

Keerai Thanni Saaru /Keerai Kazhani Saaru


Keerai thanni saaru is a soup kind of preparation with spinach and rice rinsed water,popular in village sides.In most of the households this thanni saaru is made often and it cures mouth ulcer and stomach ulcers.This can be taken like soup or mixed with softly cooked white rice like rasam.

Thanni saaru is mostly made with either black night shade leaves(manathathakkali keerai) or agathi keerai and sometimes with moringa leaves.As I don't get any of those spinach variety in my part of world,I used the tender leaves of home grown amaranthus (mulaikeerai/thandu keerai).

Coming to the recipe,rice rinsed water is used to cook the spinach as it has some nutritive value as well healing property.Also it adds a nice flavor to it.To get  the original authentic taste,I highly recommend to use the rice rinsed water.Rinse the rice with water one time and discard the water,then soak the rice with required amount of water for 10 minutes and use the water.




                                                                     
                                                                                     
                                                 Keerai Thanni Saaru /Keerai Kazhani Saaru                          
                                                            

                                                                  
   Basic Information

   Preparation time 15 minutes
   Cooking time 10 minutes
   Serves 3


   
  Ingredients



Ingredient
Quantity
Spinach/Keerai
2-2.5 cups
Rice rinsed water/kazhani thanni
2 cups
Shallots/chinna vengayam
3- 4(finely chopped)
Green chilly/pachamilagai
1-2 (slit lengthy)
Cumin seeds/jeeragam
1/2 tsp
Salt1 tsp


  
 Grind to a fine paste
Ingredient
Quantity
Coconut(grated)
1 tbs
Cumin seeds/jeeragam
1/4 tsp
Black pepper/milagu
1/8 tsp

  

  Method

  • Clean the spinach and keep it aside.If the leaves are tender,no need to chop.Grind the coconut along with cumin and black pepper to a fine paste.
  • In a pan take the rice rinsed water/kazhani,spinach,green chilly,cumin seeds,chopped shallots and keep it on a flame.To this add salt,let it cook in a medium flame for 5-6 minutes or till the spinach cooks well.
  • Now add the ground paste and allow it to cook for one boil.Switch off the flame.





    • Do not add more of coconut paste a it will tend to change the consistency of the saaru. 
    • In the original recipe no tomato is used,sometimes my mom used to add a small tomato along with the spinach.


     Enjoy.........................................



    Keerai thanni saaru is a soup kind of preparation with spinach and rice rinsed water Keerai Thanni Saaru /Keerai Kazhani Saaru


    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#90

    Sumber http://www.naliniscooking.com
    Labels:

    Comments

    Post a Comment

    Popular posts from this blog

    Thengai/Coconut Masala Chutney

    Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...
    Post a Comment
    Read more

    Strawberry Mango Popsicle

    Today is the final day of Blogging Marathon #16 and the the recipe is a colorful popsicle made with fresh strawberries and mangoes. Since last two days the weather was in 90s and feeling hot,my kiddo wanted something cold to eat or drink.Suddenly got the idea of making these popsicles to finish the over ripe mangoes,it came out delicious and we enjoyed it.Only 5 popsicles were left to take the pictures and couldn't take the picture properly as it started melting due to the high temperature.Here is the recipe...     Ingredients Ingredient Quantity Mango(peeled,cubed) 1 cup Strawberry(cut into half) 1cup Sugar 4tbs Lemon juice 2tbs Method  Puree the mango and strawberry with 2tbs of sugar,1tbs lemon juice separately,keep it aside. Pour which ever layer want first in the popsicle mold or small cups and freeze it for 30 minutes. Then pour the next layer and freeze it for atleast 6 hours. Remove the popsicle from the mold by keeping in hot w...
    Post a Comment
    Read more

    Watermelon Lemonade

    Today's post under the combo theme for Blogging Marathon#16 is Kid's summer delight and the recipe is watermelon lemonade which is my kiddo's all time favorite. Last week it was so hot here and my kiddo wanted to drink or eat something cold after coming back from school. Watermelon and strawberry are his favorite fruits and he likes to eat these two fruits in anytime.So I made this watermelon and strawberry lemonade(recipe soon) for him every other day and he enjoyed each every sip.Here is the recipe for refreshing drink....... Ingredients Ingredient Quantity Watermelon cubes 11/2-2cups Lemon juice 1/2cup Sugar 1/4cup Water 1/4cup Ice water 1cup Ice cubes as needed Method  In a pan add 1/4cup of sugar and 1/4 cup of water,bring it to boil till the sugar dissolves.Put off the stove. Puree the watermelon in a blender and pass it through a fine mesh. Stir in 1cup of water,lemon juice,sugar syrup and watermelon puree. Put some ice cubes in a gl...
    Post a Comment
    Read more