Spinach Porichakuzhambu

Spinach(Keerai) Porichakuzhambu

Water – 2 to 3 cups

Fresh Spinach – 1 bunch or  cut spinach frozen – 1 box

Urad dal – 2 tbsp.

Red chillies – 4

Grated Coconut - ½ cup

Toor dal (boiled)  -1.5 cup

Hing powder – ¼ tsp.

Turmeric powder – ¼ tsp.

Rice flour – 1tsp.

Oil – 3 tsp.(gingelly oil or vegetable oil)

Mustard – 1 tsp.

Cumin seeds = 1 tsp.

Salt to taste

Kuzhambu vadam (nuggets) – 10 to 15 (optional)

Method:

Heat water in a pan .When the water boils add spinach and turmeric powder.After the spinach is fully cooked, add salt. Fry the kuzhambu vadam and if they are a bit hard, add it to the spinach while it is being cooked , else add it at the end during tempeing.

Heat 2tsp oil in another pan, add hing powder, urad dal(1.5tsp), and red chillies. After the dal turns little brown add grated coconut. Grind the ingredients in to a coarse paste,lastly add the cumin seeds and turn the mixie for 2 seconds and add the paste to the spinach. After the mixture boils for 10 minutes, add the boiled toor dhal. Let it boil for 5 more minutes and then add the curry leaves. If the kuzhambu seems to be watery add rice flour (flour mixed in water). Put 1 tsp. of oil, add mustard . After the mustard splutters add urad dal for tempering..  

In the above recipe you can substitute spinach with any vegetable