Spinach Curry Crisp ( Keerai Thuvattal)

 

                                                              Spinach Curry Crisp
                                                               ( Keerai Thuvattal )

Cuisine: South Indian Vegetarian
Serves: 2
Prep Time: 15 mts.



Grocery List:

1. Spinach Leaves washed and chopped fine 2 cups

2. Cilantro Leaves   a few   washed and finely chopped

3. Curry Leaves   a few  washed and finely chopped

4. Dessicated Coconut ( fresh or frozen).   1 tbspn.   When using frozen coconut, keep it out of freezer before cooking to thaw. Right after cooking is done, put back in freezer.

From the Pantry:

1. Salt to taste

2. Red chilli powder.  a pinch

3. Urad dal.    1/8 tspn.

4. Rai.           1/8 tspn.

5. Sugar.    a pinch ( to soften the bitter taste of spinach)

6. Asafoetida.     a pinch

7. Cooking oil.  1 tbspn.



Method:

1. In a flat heavy Pan on low heat add cooking oil.

2. Add. Rai, Urad dal and Asafoetida. Let Rai splutter.

3. Turn off heat and add spinach.

4. Turn on heat to medium and add salt, sugar, chilli powder to spinach and mix well.

5. Keep turning spinach till all water evaporates.

6. Add dessicated coconut and mix well.

7. Garnish with cilantro and curry leaves.

                                                  Note: Serve hot with Rice, Rasam or Sambar.