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10 December 2012,01:33 by
J.Sujatha

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KEERAI THAYIR PACHADI

Serves :
4

Preparation Time :
15 minutes

Cooking Time :
10 minutes

Preparation Method :

  • The Tempering: Put the oil and ghee in a wok over medium heat. When the oil is hot add the cumin seeds, cook over medium heat, till the cumin seeds splutter.
  • Add the onions, green chili and garlic. Stir-fry for a minute or two. Add in the spinach with cumin powder, adjust seasoning with salt and mix to coat with the seasonings.
  • Cook the spinach till it is slightly wilted. Stir in the coconut. Set aside to cool.
  • Stir yogurt into the spinach and mix well, refrigerate and serve.

INGREDIENTS

  • 150 grams finely chopped spinach
  • 75 grams finely chopped onions
  • 2 tablespoon grated fresh coconut
  • 1 green chili, minced
  • 1 tablespoon minced garlic
  • 1 teaspoon cumin powder
  • Salt, to taste
  • 150 grams plain yogurt, whisked smooth

Tempering

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