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
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 |
| Salt | 1 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.........................................
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yummmm.... my favourite! most lunches for me is this with rice and an omlette. my recipe is a much simpler version though.........without adding coconut too! urs must be absolutely yummy nalini! will try this too!
ReplyDeleteVery interesting recipe with the starchy water. Very new to me. The leaves from your garden look so good. Nice to have fresh garden produce.
ReplyDeleteThis is one interesting dish Nalini, so lovely that you have documented it now. I have read about other cuisines that have used the water from rice and I feel its a great idea!
ReplyDeleteOnce I read about using starch water to make dal but never tried it. I'm curious to see how it tastes like. Pinned now
ReplyDeleteThat is such a unique recipe...haven't tried it before. Bookmarking!
ReplyDeleteI have used the rice starch water for making maad , which is a Marwari dish, other than that I have never used it . This recipe sounds great , healthy with green .
ReplyDeleteAdding stachy water is a very unique way to enjoy the greens.
ReplyDeleteAdding rice rinsed water is interesting. Your greens are so pristine ..
ReplyDeleteOne of the traditional dish na, this dish was one our family favourite, its been a while i havent dished out. We do this thanni saaru with agathi keerai often.
ReplyDeletelooking great, rice water is very nutritious, great way to use it.
ReplyDeletevery interesting recipe.. never heard about this recipe plus green leafy veg.
ReplyDeleteVery interesting recipe Nalini. I have used the rice rinsed water in some dishes, but this one is so new. Looks so yum..
ReplyDeleteVery interesting way to use rice water to make a green leafy dish. Love reading about it.
ReplyDeletenice
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ReplyDelete