Palak Curry OR Palak Cheera Kadnjathu (ചീര കടഞ്ഞത് OR கீரை கடையல்) is a typical Tamil Nadu preparation. It uses a spinach verity known to be Palak, cooked with lentle (dal) and spices. The mix of ingredients will be made as a paste during the preparation, with the process called Kadayal.

Same like other members in the spinach family, Palak is a rich source of vitamin A beta carotene, vitamin K, and antioxidants. It’s also a great source of minerals like calcium, potassium, manganese, copper, magnesium and more. The combination of palak with lentil in this dish adds the missing carbohydrate part to make this curry a complete meal.

Ingredients

For cooking palak

1. Palak/ spinach : ½  kg
2. Chopped tomato : 1
3. Chopped green chilli : 1
4. Chopped garlic :  5 cloves

For Masala

1. Chopped onion :  1
2. Crushed garlic : 1 clove
3. Sambar powder : 1 Tbl sp
4. Turmeric. Powder : ½ Tsp
5. Cooked Toor dal : ½  cup
6. Salt to  taste

For seasoning

1. Mustard : 1 Tsp
2. Dried red chilli : 2
3. Oil :  1 Tbl sp

 Method

• Wash and chope the palak  (chopped to approximately half). Make sure to drain out the water well
• Cook the palak with the first set of ingredients along with some salt- No not add  water to cook,  the spinach itself oozes out the water.
• It takes about 10 minutes to cook, make sure to mix well in regular intervals during cooking.
• Once cooked, drain out the spinach stock  (Oozed out water) and keep aside. We need it later

• In a heavy bottom vessel (traditionally uses rough bottom earthen pot), put the spinach and make a fine paste of with a mathu – മത്ത്. This step is the kadayal (Smashing OR കടയൽ) 

• Heat a pan (kadai) on the stove and fry the seasoning ingredients in oil.
• Once it splutter add the chopped onion and garlic  & fry it until the color become brown
• Add the sambar and turmeric powder and fry it for another 5 to 6 minutes (until the raw smell gone)
• Add the smashed spinach, toor dal and the spinach stock along with enough salt.
• Mix everything very well & cook until it boils (about 7 to 9 minutes).

Tips: If you don’t have Mathu (മത്ത്) for smashing, an wooden/metal spoon can be used. But for better taste the earthen pot – mathu way works good !!! .

Alternately we can use mixer to coarse paste the mix, but the taste won’t be that great in this way.