Ingredients

• 1 bunch - spinach/keerai (any greens)
• A pinch of turmeric
• Salt to taste
• 1/2 cup - water
• For grinding:
• 1/2 cup - grated coconut
• 1/4 tsp - cumin seeds
• 4 - green chillies
• 1 - red chilli
• For seasoning:
• 2 tsp - gingili oil

How to Make Keerai Aviyal Kuzhambu

• Clean the spinach to get rid of the grit.
• Cook the spinach in 1/2 cup water in a heavy bottomed pan with turmeric and salt.
• Grind the grated coconut, cumin seeds, green chillies and red chillies with a splash of water.
• Add the ground paste to the cooked spinach.
• When the mixture boils, switch off the flame.
• Add the gingili oil to the spinach.
• Serve with rice.
• Recipe & image courtesy: www.subbuskitchen.com