Ingredients:

• Spinach – 1.5 cup
• Toor dhal – 1/2 cup
• Cumin seeds – 1.5 tsp
• Dry Red Chillies – 10
• Grated Coconut – 3 tsps.
• Garlic – 4 flakes
• Tamarind – a Lemon size
• Tomato puree – 4 tsps.
• Salt to taste

Method:

1. Soak toor dhal in for 10 minutes. Soak tamarind in water for 10 minutes.
2. In the meantime, cook spinach in a minimum of boiled water so that you don’t lose its vitaminutes. Don’t overcook. 3/4 th cooked spinach is also fine.
3. Add cumin seeds, red chillies and coconut with the tuvar dhal and grind it to a smooth paste.
4. While the spinach is on fire, add the above ground paste, tamarind extract, lightly smashed garlic, tomato puree and salt. Bring to a boil.
5. Heat oil, add mustard, gram dhal, curry leaves and pour it in the keerai kulambu. Good for idli and dosa.

Recipe courtesy of Sify Bawarchi