Ingredients

• 1.5 cups - Spinach
• 1/2 cup - Toor dal
• 1.5 tsp - Cumin seeds
• 10 - Dry red chillies
• 3 tsps - Grated Coconut
• 4 flakes garlic
• A lemon-sized tamarind
• 4 tsps - Tomato puree
• Salt to taste

How to Make Tangy Spinach Gravy

• Soak toor dal in water for 10 minutes. Soak tamarind in water for 10 minutes.
• In the meantime, cook spinach in as little water as possible.
• Add cumin seeds, red chillies and coconut to the toor dal and grind it to a smooth paste.
• While the spinach is on the fire, add the above ground paste, tamarind extract, lightly smashed garlic, tomato puree and salt. Bring to a boil.
• Heat oil, add mustard, gram dal, curry leaves and pour it into the keerai kulambu.