Cheera parippukari

Ingredients

1. Spinach – 1 bunch, washed and chopped

    Turmeric powder – 1/4 tsn

    Chilly powder – 1 tsn

     Salt – To taste

2. Toor dal – 1 cup

    Water – As required

3. Grated coconut – 1/2 cup

    Cumin seeds – 1/4 - 1/2 tsn

    Garlic – 1 small clove, optional

4. Oil – 2 tsn

    Mustard seeds –1/2 tsn

    Dry red chilies – 2 (optional)

    Curry leaves – 1 sprig

Method

1. Grind the coconut along with cumin seeds and garlic to a fine paste.

2. Cook the toor dal adding enough water. You can pressure cook it for 1 whistle. When it is cooked, mash it lightly and add the chopped spinach, turmeric powder, chilly powder and little salt. Add little water if it is very thick. You need a medium-thick consistency for this curry. Mix well. When the spinach is cooked, about 5 – 7 minutes, add the ground coconut mixture. Cook for a few minutes at low flame, until it starts to boil from the sides. Switch off.

3. Heat oil in a small pan. Splutter mustards and fry dry red chilies. Add a few curry leaves and pour this seasoning over the curry.