Mor Keerai

Spinach and other leafy greens can be cooked in several ways. This particular recipe makes a unique side dish that incorporates classic Tam-Brahm spices with coconut and yogurt. It tastes really good too!

Ingredients:

1. 2 teaspoons thoor dhal / thuvaram paruppu / lentils
2. 1 - 2 dry red chillies
3. 1 teaspoon jeera / cumin seeds
4. 2 tablespoons shredded coconut
5. 3 cups spinach
6. ¾ teaspoon salt
7. ¼ cup yogurt
8. ¼ teaspoon hing
9. 1 tablespoon olive oil / vegetable oil
10. 1 teaspoon black mustard seeds
11. 1 teaspoon ulutham paruppu / split urad dhal / split black gram dhal

Preparation:

1. Soak the thoor dhal, red chillies, and cumin seeds in enough water to just about cover them, for 30 minutes. Later, grind everything along with coconut to a smooth paste. You can use the water that was used for soaking. Mix this paste with yogurt.
2.  Meanwhile wash and roughly chop the spinach. Cook the spinach with about 1/2 cup of water (or as needed) and salt. Do not add to much water because the dish will turn watery. Remember spinach wilts drastically.
3. When the spinach is cooked, add the ground spices and yogurt and bring the mixture to exactly one boil on medium heat. Do not over-boil yogurt. Remove from heat. 
4. For seasoning, heat oil in a small pan. When hot, splutter mustard seeds, then add hing, and ulutham paruppu and fry for a few seconds until the dhal begins to change color. Add the seasoning to the cooked and spiced spinach and mix well. 

Serve while hot with rice or rotis.