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PrintKEERAI THAYIR PACHADI
Serves :
4
Preparation Time :
Cooking Time :
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
- 1 teaspoon Cooking oil
- 1 teaspoon cumin seeds
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