Monday, September 28, 2009

Keerai Masiyal


1 Bunch Spinach1 Pinch Turmeric1 tsp JeeraOil
2-4 Mor Milagai (OR)Salt
2 Dry Red Chillies

Wash the spinach 2-3 times and roughly chop the bunch.
Boil this spinach in 1 and 1/2 cups of water adding a pinch of turmeric and salt.
Once boiled, let it cool for a few minutes and puree it in the food processor.
Splutter the Jeera in a tsp of oil and roast the Mor Milagai/ Red Chillies until dark.
Season the spinach puree with this tadka and serve.

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