Keerai Kuzhambu

Ingredients

Spinach/ Keerai 2 cups (washed & finely chopped)
Toor Dal/ Yellow lentils/ Thoram paruppu
Onion 1 (finely chopped)
1 Green chilli slit
Tomato 1/2
Cumin seeds 1 tsp
Grated coconut 1 tbsp
Asafoetida (a pinch)
Tamarind (Grape sized)
Turmeric powder 1/2 tsp
Coriander powder 1 tsp
Sambar powder 1 tbsp
Salt

Directions -How to make

Soak the tamarind in warm water for a while. Extract the tamarind juice and keep aside. Pressure cook the dal with turmeric powder and asafoetida.

Heat oil in a wok. Add cumin seeds,  green chilli and grated coconut. Stir for a minute. Then add the onions, tomato and water. Add the spinach, salt, coriander powder. Cover and cook for a while. Pour the tamarind water after some time. Cover and cook for another 10-15 minutes. Finally add the mashed toor dal to the kuzhambu.Cook for 25-20 minutes. Once the curry is little thick add the sambar powder and take off. Serve hot with rice.