Keerai Chundal

 

Background

A novel way of eating greens. Amma has couple of tricks to spice it up.

Ingredients

One bundle of spinach or palak

One tbsp rice

One red chilli

One tbsp precooked Tur dal (from the sambhar making process)

Mustard, Urid Dal and oil for tempering

Method

1)      Dry roast the rice and the red chilli for couple of minutes. Cool and give them a whirr in the mixer or pound them in a pestle. Set the coarse powder aside.

2)       Finely chop the spinach or palak, after washing and rinsing thoroughly.

3)      Heat some oil (preferably til oil) in a kadai. Add the mustard and Urid dal. When they start sputtering, add the chopped spinach. Add some turmeric powder. Keep stirring till the leaves have shrunk. This will take less than 5 minutes. Only then add salt.

4)       Now add the powdered rice/chilli and the precooked tur dal and mix well for a minute or so.

5)       Serve hot with roti or as a side dish for sambhar and rice. Or enjoy all by itself as an appetiser.