Arachchu Vitta Keerai

⚠ Not yet reviewed against the source — may contain OCR/transcription errors.

Ingredients

• Spinach - 1 big bunch
• grated coconut - 2 tbsp
• tuvar dal, boiled - 2 tbsp
• jeera - 1tsp
• dry red chillies - 2-3
• turmeric powder - 1/4 tsp
• salt to taste

For the tadka

• oil - 2 tsp
• mustard - 1/4 tsp
• urad dal - 1/4 tsp
• dry red chilly - 1

Method

1. Wash the spinach leaves a couple of times.
2. Put the leaves in a kadhai with 1/2 cup of water. Add the turmeric powder & cook for 4-5 minutes until the leaves look cooked. Take off the stove & allow to cool for a few minutes.
3. Grind the coconut, red chilly & jeera coarsely in a mixer with a tbsp of water & keep aside.
4. Now grind the spinach also in the mixer for just a couple of minutes.( start & switch off, start & switch off a couple of times). Do not grind the spinach into a smooth paste. Should not be too fine.
5. In the kadhai, put the spinach, masala paste , dal & salt & cook for just a couple of minutes, until it all comes together. Switch off the gas.
6. For the tadka, heat the oil. Add the mustard, wait for it to splutter, add the dal & red chilly, stir for a minutes until the dal turns golden & pour it on top of the spinach.
7. Serve hot.

Source: namma-veetu-samayal