Keerai Puli

Published under: South IndianSpinach

Spinach – 1 bunch, chopped very finely (any variety)
Tamarind – a little
Green Chillies – 2
Jeera – 1/2 tsp
Grated Coconut – 1/2 cup
Salt to taste
Oil as required

For Seasoning:
Mustard Seeds – 1/2 tsp
Asafoetida – a pinch
Red Chilli – 1

1. Extract tamarind in 1 cup of water.
2. Cook greens in the tamarind extract with required salt and green chillies.
3. Grind coconut, jeera into a smooth paste.
4. Add to the greens.
5. Boil well and season.

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