1. Spinach – 1 bunch, washed and chopped
Turmeric powder – 1/4 tsp
Chilly powder – 1 tsp
Salt – To taste
2. Toor dal – 1 cup
Water – As required
3. Grated coconut – 1/2 cup
Cumin seeds – 1/4 – 1/2 tsp
Garlic – 1 small clove, optional
4. Oil – 2 tsp
Mustard seeds – 1/4 – 1/2 tsp
Dry red chilies – 2 (optional)
Curry leaves – 1 sprig
1. Grind the coconut along with cumin seeds and garlic to a fine paste.
2. Cook the toor dal adding enough water. You can pressure cook it for 1 whistle. When it is cooked, mash it lightly and add the chopped spinach, turmeric powder, chilly powder and little salt. Add little water if it is very thick. You need a medium-thick consistency for this curry. Mix well. When the spinach is cooked, about 5 – 7 minutes, add the ground coconut mixture. Cook for a few minutes at low flame, until it starts to boil from the sides. Switch off.
3. Heat oil in a small pan. Splutter mustards and fry dry red chilies. Add a few curry leaves and pour this seasoning over the curry. Serve with rice and any thoran/ mezhukkupuratti.
Recipe Courtesy – Preetha Jayesh