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Keerai Kadaiyal in Clay Pot

A super simple, humble and healthy spinach recipe prepared in a clay pot in the traditional way and mashed using buttermilk churner.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: sides
Cuisine: TamilNadu
Keyword: Keerai Kadaiyal in Clay Pot
Servings: 4
Author: Srividhya G


  • Spinach I used the regular spinach, you can any other spinach variety - 10 oz pack 1
  • Oil - 2 tsps
  • Mustard seeds - 1 tsp
  • Cumin Seeds - 1 tsp
  • Turmeric Powder - a pinch
  • Salt - 1 tsp
  • Pepper Powder - 1/2 tsp
  • Red chillies - 3


  • Clean and chop the spinach.
  • Heat the clay pot and once it is hot add the oil.
  • Once the oil is hot, add the mustard seeds, cumin seeds, hing.
  • As they start to splutter, reduce the heat to medium and break the red chillies and add it to the same.
  • Fry for a minute and then add the spinach. (As my clay pot was small, I added half of the spinach and covered it for 2 minutes and then added the remaining half)
  • Cover and cook for 2 minutes.
  • Now add the turmeric powder, salt and pepper powder.
  • Cover and cook again for 3 to 4 minutes.
  • Now using the butter milk churner or matthu, mash the spinach nicely.
  • Cook till all the water evaporates or if you want to be like gravy, add 1 cup of water and mash it again and as it starts to boil turn the heat off.


For this quantity, we can add 4 to 5 shallots for additional taste.
Mashed moog dal can be added like kootu.
Adjust the red chillies and salt according to your preference.