Ingredients:

• 1/2 cup – Bengal Gram
• 4 or 5 – Green chillies
• 1 tsp – raw Rice
• 1/4 cup – Dry or fresh grated Coconut
• 1 bunch – Spinach
• 1/2 tsp – Turmeric
• 1/2 cup – Thick buttermilk
• 4 tsp – Oil
• For seasoning:
• 1/2 tsp – mustard
• 1/2 tsp – Jeera
• 4 or 5 – Curry leaves
• A pinch – Hing
• 1 tsp – Oil

Method:

1. Cook spinach in water and drain excess water.
2. Soak Bengal gram for about 1/2 hour. Then grind with uncooked rice, coconut and green chillies to a fine paste.
3. Heat some oil in a pan, then add turmeric and ground paste. Fry it till cooked.
4. Add spinach into the pan and cook it well.
5. Once cooked, remove from fire and let it cool for 5 minutes.
6. Add butter milk to the cooked spinach.
7. For seasoning, heat some oil. Splutter mustard, jeera, curry leaves and hing.
8. Add this to the cooked spinach.
9. Serve it hot with rice or chapatti.

Recipe courtesy of Pallavi Vencharla