Spinach curry with coconut gravy (Soppina Kayi Sasive Gojju)

Spinach is an absolutely versatile vegetable, right? You can puree it into a delicious soup or throw it into pasta or rice to get a ton of flavor or you can cook up a delicious curry or make some healthy salad! Every week, I pick up a box of spinach and have it handy around the kitchen. One of my absolute favorite ways to use spinach is in the form of a curry. This spinach curry with coconut and tamarind is a real easy dish to put together. These kind of easy recipes help me get through a busy week 🙂

Spinach Curry with Coconut Gravy


You might have noticed that I have a ton of curries up on the blog with a similar coconut gravy. Check out Southekayi (Cucumber) hasi sasive and Sprouted Mung Beans Salad.


So this same gravy popularly known as kayi sasive can be used with a lot of different vegetables 🙂 This spinach curry is spicy, tangy and so flavorful. Traditionally, this is served with some hot rice, but I pair it with just about everything – some quinoa or cracked wheat or even chapathis and dosas.


If you are trying to include more vegetables into your diet and stay healthy, this recipe is a must-try. Whether you are a fan of spinach or not, either way this spinach curry is going to have you asking for seconds!


Spinach Curry with Coconut Gravy (Soppina Kayi Sasive)

  • 500 grams spinach ((you can use any other greens as well))
  • 3 tbsp grated coconut
  • 4 dried red chillies
  • 1 inch tamarind pice ((or 1-2 tsp tamarind pulp))
  • 2 tsp mustard seeds
  • 1 tbsp oil
  • pinch of hing
  • salt to taste
  1. Wash the spinach leaves thoroughly and chop it finely.

  2. Take a large pan. Heat 1 tbsp oil in it. Add mustard seeds to the oil. Once the mustard seeds splutter, add hing.

  3. To the pan, add the chopped spinach. Sprinkle a little salt and let the spinach cook. (You don’t need to add water for the spinach to cook because as the spinach cooks down, it will release water)

  4. While the spinach cooks, prepare the gravy. In a mixer, take the grated coconut, 1 tsp mustard seeds and tamarind pice or pulp. Blend everything well with a little water. Add this blended mixture to the spinach. If you want a thicker consistency, then while blending, add some of the cooked spinach as well.

  5. Let the whole mixture simmer for 5 minutes. If you want the curry to dry out a little, let it stay on the flame for a little extra time! 


Leave a Reply