Kugan's Kitchen Part 7

[Madhu Sree]

Here is one recipe which my mom use to prepare and it is my favourite.
I really dont know how my mom prepares, but this how I prepare and yes it tasted the same and looked the same as my mom's recipe.
I use to prepare this on the day when I dont like/want to have onion or garlic.

Simple Keerai poricha kozhambu:

Spinach - 1 bunch
Toor dal - I guess 4 tbsp. (3/4th handful seriously this is how I measure )
Channa dal - 1.5 tbsp
Redchilli - 4
Coconut shreds - 1 tbsp(optional)
Turmeric - as required.
Salt - as required.
Oil - as required.


Tempering:


Panch puran seeds - 2 tsp or mustard seeds, jeera - 1/2 tsp
urad dal - 1.2 tsp

Method:

Fry channadal and red chille in oil and keep it aside to cool town.
In a wok, add toor dal and required water, cook till toor dal is mashable. Add turmeric powder, salt, spinach, mix it well. Let is cook for about 15 mins.
Now grind channa dal + red chillies +coconut shreds and add the powder to the spinach mixture.
Add a pinch of asofotida/perungaayam, tempered Panch puran seeds or mustard, jeera and urad dal. Mix well. Leave for about 2 mins.

Thats it. Keerai poricha kozhambu is ready. Enjoy as a main dish or a side for thengaai thuvayal rice.

Thanks,

Madhu Sree