Ingredients

• 1 bunch - spinach/keerai (any greens)
• Turmeric - a pinch
• Salt to taste
• For Grinding:
• 1/2 cup - grated coconut -
• 1/4 tsp - jeeragam/cumin seeds
• 4 - green chillies
• 1 - red chilli
• For Seasoning:
• 2 tsp - gingili oil

How to Make Keerai Avial Kuzhambu

• Clean the spinach in hot water to remove all the sand from it.
• Cook the spinach in little water in a heavy bottomed pan with turmeric and add salt.
• Grind the grated coconut, cumin seeds, green chillies and red chillies by adding water and grind it nicely.
• Add these to the cooked spinach and when the mixture starts to boil, switch off the flame.
• Add the gingili oil to the keerai avial kuzhambu.
• Now the keerai avial kuzhambu is ready to serve with plain rice.
• Recipe courtesy: Subbu's Kitchen.