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This delicious recipe goes well with plain rice, adai, dosai. Take care not to over boil as it will become watery.
- Heat the oil in a pan and add the mustard seeds and fenugreek seeds.
- When the seeds crackle, add the curry leaves and spinach and little water, mix well and cook till the spinach is soft.
- Meanwhile, combine the soaked cumin seeds, dals, grated coconut, chillies and blend in a mixer till smooth.
- Add this paste and salt to the buttermilk, mix well.
- Pour to the cooked spinach, mix well and boil for 10 minutes.
- Serve hot.
This recipe was contributed by ul69 on 27 Sep 2011
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