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Keerai Makkottal

Spinach with Coconut

1 pound (10oz.) fresh spinach or 1pkg frozen leaf cut spinach

1/8 cup water

1/2 cup shredded coconut

1 tsp. cumin seeds

1 dried red chili pepper

1 & 1/2 tsp. rice flour, bleached flour, or corn starch

1 tsp. vegetable oil

1/2 tsp. mustard seeds

1 tsp. urad daal

salt to taste

 

 

Cook spinach with a little boiled water and salt until the spinach gets tender.

Put the cooked spinach into the blender and chop or grind for a few second. Take the spinach out and set it aside.

Put water, shredded coconut, cumin seeds, and dried red chili pepper into the blender and blend into a fine paste.

Put the spinach and the paste above in a pan with a little water and warm with medium heat.

Add salt if you need, and add rice flour to thicken the spinach.

For tempering, heat oil in a heavy sauce pan, add the mustard seeds and urad daal. When the mustard seeds pop, add this mixture in the spinach.