1 – 1 ½ cups of finely chopped spinach
I onion finely chopped– optional
¼ cup thuvar daal
½ cup fresh coco nut scarping.
1 tbsp. Tamarind juice.
1 tbsp. Jaggery (or sugar) this is again optional
Pinch of turmeric.
1 tbsp. Coriander seeds
2 taps. Methi (fenugreek) seeds
4-6 red chillies.
1 ½ tbps. Coconut oil or any cooking oil of your taste.
2; tsp. Of mustard seeds
1 tsp. Of Urad daal
1 dried red chilli
In a pressure cooker cook ¼ thuvar daal.
Finely chop spinach and onion. Add water till it immerses. Let in cook.
Separately in a wok, drop a tsp. Of coconut oil, roast the coriander seeds, just when it is begins to roast add fenugreek, then the redchilli. Take it off the flame. Add the coconut and grind to a fine paste.
When the spinach is cooled, add in the cooked the daal stir
Add the salt, tamarind, jaggery (Sugar) and turmeric. Stir,
Add in the ground masala and add enough water to achieve required consistency.
Seasoning– In a separate wok, pour the remaining oil, add peeled garlic if you like the fragrance. As the oil heats, add in the mustard, urad dal redchilli in the same order. Turn off the flame add the kharipatta. Pour this on the vegetable and gravy mix.
Goes well with rice and roti. We commonly eat it with what is known as Kori roti or akki roti.