Keerai (spinach) – 1 bunch
Onion – 1
Tomatoes – 2
Curry leaves – 5 or 6
Salt – 1 ½ teaspoons
Sambar powder – ½ teaspoon
Turmeric powder – ¼ teaspoon
Mustard seeds – ½ teaspoon
Oil – 1 teaspoon
Moong dal – 5 to 6 teaspoons
Channa dal – 5 to 6 teaspoons
Garlic clove – 1
Green chilli – 1
Cumin seeds – ½ teaspoon
Optional: Can add 2 to 3 teaspoons of grated coconut while grinding which gives a rich taste and texture.