This is one of the most common dishes in Tamil Nadu and when it comes to spinach in meals this would be the first in menu. Also this is one of the most common traditional dishes of south India. This dish tastes good and also holds too many health benefits. This can be served as side dish for any veg meals or can also be served with the steamed rice and a tbsp of ghee (Clarified Butter). Let us move on to the recipe…
- Foxtail Amaranth Spinach / Thandu Keerai – two bunches (250 gm)
- Split green gram / Split Moong dal – 100 gm
- Red chilies – 3 nos
- Onions – 1 no (medium sized)
- Mustard seeds – ¼ tsp
- Cumin seeds – ¼ tsp
- Split Blackgram- ¼ tsp
- Curry leaves – a string
- Turmeric powder- ¼ tsp
- Oil – 3 tsp
- Salt to taste
- Wash and chop of the roots of the Foxtail Amaranth spinach. Finely chop of the leaves and stalk of the spinach and keep it aside.
- Boil the split green gram with little turmeric powder and it should be boiled to mashing consistency (porridge).
- Finely chop the onions and pinch red chilies into 2 to 3 pieces.
- Heat oil in a kadai, add mustard, cumin, black gram, red chilies and curry leaves. Wait till they crackle.
- Add in the onions and cook till they turn transparent.
- Add in the chopped spinach followed y little salt and cook them till they shrink in size and turn dark green in color.
- Add in the boiled green gram, stir it well and pour in half cup of water. Cover and cook for 5 mins, till the dal gets blend with spinach.
- Add in salt and stir well. Keep in medium flame till it becomes dry.
- Transfer it to a bowl.
Serve hot with steamed rice and any curry.