Siru Keerai Sadam (Spinach Rice)
Authentic South Indian Food Creator · Home Chef
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Siru Keerai Sadam is a nutritious and wholesome one-pot rice dish that beautifully combines the goodness of tender spinach leaves with perfectly cooked rice. This traditional Tamil recipe is a mother's secret weapon for sneaking healthy greens into picky eaters' meals, especially children who might otherwise refuse vegetables. The vibrant green color and mild flavors make it an appealing choice for lunch boxes and family meals alike.
What makes this keerai sadam special is its simplicity and nutritional value. Unlike other rice dishes that rely on tomatoes or tamarind for flavor, this recipe lets the natural taste of fresh spinach shine through, complemented by aromatic spices and a tempering of mustard seeds and curry leaves. It's a complete meal in itself, requiring minimal side dishes, though it pairs wonderfully with raita or papad.
Perfect for busy weekday mornings when you need to pack a healthy lunch box, this spinach rice stays fresh for hours and tastes delicious even at room temperature. Whether you're a working parent looking for nutritious lunch box ideas or someone trying to incorporate more greens into your diet, this Siru Keerai Sadam is your answer. It's comfort food that loves you back with every spoonful of iron-rich goodness!
Looking for more rice recipes? Browse all vegetarian recipes →
Ingredients(12 items)
Instructions
💡 Tap a step to mark it doneWash the rice thoroughly in water 2-3 times until water runs clear. Drain and set aside.
Clean the siru keerai thoroughly by removing any dirt and roots. Wash multiple times in water. Chop roughly and set aside.
Heat oil in a pressure cooker or heavy-bottomed pan. Add mustard seeds and let them splutter.
Add cumin seeds and curry leaves. Sauté for a few seconds until aromatic.
Add chopped onions and green chillies. Sauté until onions turn translucent.
Add ginger garlic paste and sauté for a minute until the raw smell disappears.
Add the chopped siru keerai and turmeric powder. Mix well and sauté for 2-3 minutes until the spinach wilts.
Add the washed rice and mix gently with the spinach mixture.
Add water and salt. Mix well and check the seasoning.
If using a pressure cooker, close the lid and cook for 2 whistles on medium heat. If using a pan, cover and cook on low heat until rice is fully cooked and water is absorbed (about 15-20 minutes).
Once done, let the pressure release naturally. Open and fluff the rice gently with a fork.
Serve hot with raita, papad, or potato fry.
Tips and Tricks
- Use fresh and tender siru keerai for best results. Wash thoroughly to remove all dirt and sand.
- The rice to water ratio is important - use 1:2 ratio for perfectly cooked rice that's not mushy.
- You can add a handful of grated coconut while tempering for extra flavor and richness.
- This rice stays fresh in lunch boxes for 4-5 hours without refrigeration, making it ideal for kids' lunch boxes.
- For variation, you can add finely chopped vegetables like carrots or beans along with the spinach.
- Adjust the number of green chillies based on your spice preference, especially when making it for children.
⚠️ Nutrition values could not be verified for this recipe. Please check manually.
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