Moar Keerai
Ingredients:
- spinach 1 bunch washed and cleaned
- buttermilk 2-3 cups
- cumin seeds 1/2 tsp
- coconut 4 tsp
- green chillies 3
- mustard 1/4 tsp
- asafoetida a small pinch
- salt to taste
- oil 1/2 tsp
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.