Ingredients:

• 1 bunch – spinach/keerai (any greens)
• Turmeric – a pinch
• Salt to taste
• For Grinding:
• 1/2 cup – grated Coconut –
• 1/4 tsp – jeeragam/cumin seeds
• 4 – Green chillies
• 1 – Red Chilli
• For Seasoning:
• 2 tsp – gingili oil

Method:

1. Clean the spinach in hot water to remove all the sand from it.
2. Cook the spinach in little water in a heavy bottomed pan with turmeric and add salt.
3. Grind the grated coconut, cumin seeds, green chillies and red chillies by adding water and grind it nicely.
4. Add these to the cooked spinach and when the mixture starts to boil, switch off the flame.
5. Add the gingili oil to the keerai avial kuzhambu.
6. Now the keerai avial kuzhambu is ready to serve with plain rice.
7. Recipe courtesy: Subbu’s Kitchen.

Recipe courtesy of Subbalakshmi Ranganathan