Spinach (Keerai) Poriyal

How to Prepare

1. Heat 5 tablespoons of oil in a large pan over medium heat.
2. Add 2.5 teaspoons of mustard seeds and wait until they start to splutter.
3. Add 2.5 teaspoons of urad dal and 2.5 teaspoons of chana dal, and sauté until golden brown.
4. Add 10 dried red chilies (broken into pieces) and a pinch of asafoetida, and sauté for a few seconds.
5. Add the chopped spinach (10 bunches) and mix well to coat with the tempering.
6. Cook on medium heat for 5-7 minutes, stirring occasionally, until the spinach wilts and is cooked through.
7. Add 2.5 cups of grated fresh coconut and salt to taste, and mix well.
8. Cook for another 2-3 minutes, stirring to combine all flavors.
9. Turn off the heat and serve hot with rice or roti.