KEERAI (SPINACH) KUZHAMBU

ITEMS REQUIRED:

Spinach(keerai)-2 bunches (small)

Toor dal-3 spoons

Salt-as required

Sambar powder-1 tbsp

Onion-2

Tomato-3

Green chilly-3

For tempering:

Cooking oil – 1tbsp

Mustard-little

METHOD:

• In a mud pot (or thick bottomed vessel), pour water (1 ½ tumblers), add toor dal to it and switch on  burner.  
• Once it is half cooked, add finely chopped (and cleaned) spinach to it. 
• Add all other items (except tempering items). 
• Once it is fully cooked, switch off burner and mash with wooden mathu (refer photo). 
• Do tempering, mix well and enjoy.

It goes well with chappathi, idly, dosa & hot rice with ghee.