Keerai Kozhumbu/ Spinach curry

Spinach is widely used in my cooking coz its available all time of year and easily available in grocery stores. In India, we get different variety of greens all through the year. My favourite is Arai Keerai (not sure of english name). Keerai Kozhumbu is usually made with Siru keerai, Mola keerai, Pasala keerai ( none other than spinach). Greens are always nutritious in any form..so i make sure to cook them at least once a week.

Preparation:

Cook 3 cups of finely chopped spinach in ½ cup of milk with ½ tsp cumin seeds and a green chilli. Mash the spinach finely using mathu/ blend it in mixie. Soak a small lime-sized tamarind for 1 hour and then extract its juice. In a sp of ghee fry 3 red chillies, 1tsp coriander seeds, 1tsp Bengal gram,4tsp shredded coconut , 1 small piece of asafoetida, 1tsp black gram and ½t tsp peppercorns to a golden brown color and then powder them finely. Heat oil in a pan. When the oil becomes hot add 1tsp mustard seeds. When they splutter add ¼ cup of chopped onions and fry for a few seconds. Then add ½ cup of chopped tomatoes and 1tsp turmeric powder. Cook well until the tomatoes are well mashed. Add the tamarind extract and the powder with enough salt. Let the kuzhambu simmer for some minutes. Then add the mashed spinach and allow it to simmer for only a few minutes.

Serve hot with Rice and potato fry...