Ingredients

• 1 bunch- spinach (keerai) (finally chopped)
• 1tsp - hing
• 1 cup - coconut
• 2 tsp - jeera
• 1 tsp - rice
• 1 -green chilli
• 2- red chilli
• salt to taste
• 2 tsp - oil
• For seasoning
• 1 tbsp - mustard seeds
• 1 tbsp - urad dal
• Curry leaves few
• 2 tsp - coconut oil
• 1 -red chilli

How to Make Thengai aracha keerai

• Boil the spinach in a heavy bottom pan.
• Once thoroughly cooked, remove the pot from flame. Mash the spinach in the pot until creamy.
• In the meantime, grind the coconut, jeera, rice and green, red chilli to a fine paste.
• Now add the ground paste and salt in mashed spinach. Allow it to boil for 5 minutes till the raw smell goes away.
• In a small skillet, place 1 tsp of coconut oil add the mustard seeds, when it splutters, add the urad dal.
• Fry until light golden, and then add the red chilli and hing.
• Saute for a few seconds until crisp and slide the tempering onto the mashed spinach.
• Add the coconut oil to the keerai. Switch off the stove.
• Serve hot with sambhar rice or curd rice.
• Recipe courtesy: Jaisruchi