Keerai Poricha Kuzhambu

Ingredients:

Keerai (spinach) – 1 bunch

Oil – 1 teaspoon

Mustard seeds – 1 teaspoon

Cooked tuar dal – 2 tablespoons

Salt – 1 ½ teaspoon

Hing – ¼ teaspoon

Roast & Grind to paste:

Urad dal – 3 teaspoons

Curry leaves – 6

Cumin seeds – 1 teaspoons

Pepper – 1 teaspoon

Red chilli – 1

Coconut – 2 teaspoons

Method:

1. Wash the spinach bunch (including the stem part) thoroughly to ensure no mud residue.
2. Sauté this in a non-stick kadai for 2 to 3 minutes until cooked.
3. Allow the cooked spinach to cool completely.
4. Grind the spinach with hing & salt to fine paste.
5. Roast the ingredients mentioned in ½ teaspoon of oil & grind to paste.
6. Heat ½ teaspoon of oil in a non-stick kadai.
7. Add mustard seeds & allow spluttering.
8. Add the ground spinach paste.
9. Add the cooked tuar dal, the other ground paste.
10. Allow boiling for 3 to 5 minutes.
11. Serve hot with rice.