Keerai Thani Saaru
Vegetarian/gravy/green/south indian side dish

Note:The gravy should be thin, mild spice and always with green! Sorry don’t try to spice up this gravy should not!


Non-veg: try to add shrimp/Prawns while the gravy boils.



Before preparing the gravy


Soak the raw rice with 1 cup of water for 15 min, rinse the raw rice and collect in a bowl we call it arisi mandi.



Arisi mandi (rice rinsed water): 1 cup

Spinach or any Green (I used palak)/ In India we use Arai keerai, mulai keerai: 1 cup firmly packed

Onion: 1 small

Tomato:1 small

Green chillis split in half: 4 to 5

Ginger-galic paste: 1 tsp

Coriander powder: 2 tsp

Coconut: ¼ cup (ground into paste- or can even use coconut milk)

Water: 3/4 cup

Salt: required



Oil: 1 to 2  tsp

Mustard : ½ tsp


Cinnamon stick: 1/2


 How to cook:

Start the pot by heating the oil, add the mustard seeds once it cracks, and throw the cloves, cinnamon stick.

Start adding the onion, green chilies, once it turns translucent, add the tomatoes, when they are cooked and start leaving the oil, add the Ginger garlic paste and fry until the raw smell disappear.

Add the rice water (arisi mandi), green (spinach), coriander powder, coconut ground paste (or coconut milk), adjust the salt and add ¾ cup of water. The gravy should be thin! When it starts to boil, let it cook 3 or 4 min and switch off the stove.


The gravy is served over hot rice! Kids will sure enjoy!