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Moar Keerai

Ingredients:

Method:

Cook spinach and keep aside. Grind coconut, cumin seeds, green chillies to a fine paste. Now heat a pan and boil the cooked spinach. After 2 or 3 minutes add the buttermilk to the spinach. Now add the ground paste. Let them boil for few more minutes. Add salt, turmeric powder and asafoetida. After 5 minutes remove and season with mustard. serve hot.
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