Keerai thandu pachadi – No waste recipe

Keerai Thandu pachadi – is a yoghurt based side dish made from left over spinach stems.

Keerai means greens and Thandu means stems in Tamil. so this is Spinach stem curry and is a no waste recipe, if you are looking to use the thick stems of your keerai to make a delicious pachadi out of it. 

This recipe is my from my mom and I always loved how such  simple recipe can taste delicious. 

My mom usually makes this keerai Thandu pachadi when she makes keerai masiyal or paruppu keerai.

Usually, Arai Keerai or mola keerai, the stems are  thicker than palak stems so it is discarded. 

My mom used to collect the keerai stems and wash them and save them in a air tight box and use it make this pachadi/ Raita.

In this recipe I have used spinach stems which are soft, but if you are using thicker stems, So I didn’t cook this longer.

Indian lunch ideas
Why use the stems ?

I believe everything from nature has a lot of nutrients in it, that can benefit the body. 

As the spinach or any greens are rich in vitamins and minerals, them stems add the same nutritional value and mostly add more fiber to the final dish. 

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How to make it ?

Wash and finely chop the spinach stems and discard the roots. Wash it once again to remove any mud from it. 

Heat a small pan, and add oil to it. Once Hot, add mustard seeds to it and once it crackles, add the finely chopped onions and sauté it with a little salt until soft. Next add turmeric powder and red chilli powder and sauté it for a few minutes. Ensure we are not browning the onions here. 

Next add the finely chopped, washed and drained keerai thandu or spinach stems and sauté it into the onion mixture. Add little salt for the stems to absorb. Don’t have to cook until it softened, we want a little bite in the pachadi.

Turn off the flame once the spinach turns brighter green in color and allow it to cool. 

Mean while take a bowl and add the thick yoghurt to it and beat it without any lumps, add the prepared spinach stem once it cools down. Mix it in and add salt as required. 

Serving Suggestions

I like to eat this delicious palak pachadi, as a side dish for rice dish like biriyani or pulao. Some times I even eat it as a salad just like that. 

Keerai Thandu Pachadi
Prep work required

This is a very simple recipe so, there is hardly few prep involved. But just ensure that the roots are trimmed and the stems are washed thoroughly to remove any dirt sticking to it. 

Dairy free Version 

You can try adding while shredded spinach too in this recipe. But the fun part about this pachadi is the crunch it has in the final dish. Beside to add the stems too if you are using the leaves. 

You can veganise this dish by adding soy yoghurt too. It works just fine !

Storage and shelf life 

Although this pachadi will be gone soon as it hits the table (Always at my home), it stores good in the refrigerator for up to 2-3 days. 

Tips for readers

The only tip I would give is to not over cook the stems or the onions because we want a little bit of crunch in the dish. 

Also next tip is to ensure that the cooked stems isn’t too hot when added to the pachadi.

Pictorial recipe 

No waste recipes

  • Wash and finely chop the spinach stems and discard the roots. Wash it once again to remove any mud from it.
  • Heat a small pan, and add oil to it. Once Hot, add mustard seeds to it and once it crackles, add the finely chopped onions and sauté it with a little salt until soft. Next add turmeric powder and red chilli powder and sauté it for a few minutes. Ensure we are not browning the onions here.

Palak Raitha

  • Next add the finely chopped, washed and drained keerai thandu or spinach stems and sauté it into the onion mixture. Add little salt for the stems to absorb. Don’t have to cook until it softened, we want a little bite in the pachadi.
  • Turn off the flame once the spinach turns brighter green in color and allow it to cool.
  • Mean while take a bowl and add the thick yoghurt to it and beat it without any lumps, add the prepared spinach stem once it cools down. Mix it in and add salt as required.
  • Serve it as a side dish for rice.

Check out other Keerai / Palak Recipes below,

Keerai Masiyal with Paruppu | கீரை மசியல்

Mor Keerai – Keerai Morkuzhambu

Paruppu Keerai recipe

palak pesarattu

Rating: 4 out of 5.

Keerai Thandu Pachadi

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad, Side Dish
Cuisine: Indian
Keyword: keerai, keerai thandu, no waste recipe, palak recipes, palak stems
Servings: 3 people
Author: Divyabharathi

Ingredients

  • 1 cup Left over spinach stems Keerai Thandu (finely chopped)
  • 1/4 onion finely chopped
  • 1 tbsp Oil
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Red chilli powder
  • 1 cup thick Yoghurt
  • Salt as required

Instructions

  • Wash and finely chop the spinach stems and discard the roots. Wash it once again to remove any mud from it.
  • Heat a small pan, and add oil to it. Once Hot, add mustard seeds to it and once it crackles, add the finely chopped onions and sauté it with a little salt until soft. Next add turmeric powder and red chilli powder and sauté it for a few minutes. Ensure we are not browning the onions here.
  • Next add the finely chopped, washed and drained keerai thandu or spinach stems and sauté it into the onion mixture. Add little salt for the stems to absorb. Don’t have to cook until it softened, we want a little bite in the pachadi.
  • Turn off the flame once the spinach turns brighter green in color and allow it to cool.
  • Mean while take a bowl and add the thick yoghurt to it and beat it without any lumps, add the prepared spinach stem once it cools down. Mix it in and add salt as required.
  • Serve it as a side dish for rice.

If you try this recipe, Leave a comment, rate it. Click a picture and tag #soulsomecooking on Instagram or Facebook ill be happy see it.

Rating: 4 out of 5.

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Hi, I am Divya !
Hi, I am Divya !

 I am the author of this blog Soulsomecooking. Thank you for visiting my site. I love to share practical and easy to make recipes here. 

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2 Comments Add yours

  1. Love the no waste side of this recipe. I have a question – do you happen to know how to make gulab jamun?

  2. Yes I do 🙂 Will be posting a recipe soon

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