Keerai Molagootal

1 BUNCH SPINACH
TOOR DALL - HALF CUP
RED CHILLI (WHOLE) 2
URAD DALL 2 TSP
SALT TO TASTE
TURMERIC POWDER
COCONUT GRATED - HALF CUP
MUSTARD
OIL FOR SEASONING

BOIL TOOR DALL WITH 1 CUP OF WATER IN PRESSURE COOKER

BOIL SPINACH WITH LITTLE WATER, BOIL WITH 1 TSP SALT AND A PINCH OF TURMERIC POWDER. TAKES APPROX 5 MTS TO GET COOKED . ALLOW IT TO COOL.

HEAT I TSP OIL. FRY 2 RED CHILLIES WITH 1 TST URAD DALL. FRY IT TILL THE DALL TURNS SLIGHTLY REDDISH.

GRIND COCONUT WITH THE FRIED CHILLI AND URAD DAL TO A FINE PASTE.
BLEND THE COOKED SPINACH IN THE MIXIE. SHOULD NOT GRIND IT FINE.

IN A COOKING VESSEL ADD THE SPINACH,COOKED DAL AND THE COCONNT. MIX IT AND ADD WATER TO THE REQUIRED CONSISTENCY.
BOIL IT FOR 5 MTS
HEAT OIL. ADD MUSTARD AND 1 TSP URAD DALL. WHEN THE MUSTARD CRACKLES POUR THE SAME INTO THE SPINACH GRAVY. ( FOR SEASONING COCONUT OIL OR ANY OTHER COOKING OIL)