Keerai (spinach) Kuzhambu

Ingredients:
Spinach leaves, chopped - 2 bunches
Tamarind - size of a small lemon (or use 1/4 tsp tamarind concentrate)
Turmeric powder - a pinch
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Asafoetida - a pinch
Dried red chili - 1
Curry leaves - 6-7
Salt - to taste

Dry roast and grind the following into a coarse powder:
Coriander seeds - 1 tsp
Chana dal - 3/4 tsp
Dried red chillies - 4
Fenugreek (methi) seeds - 1/4 tsp
Grated coconut - 2 tsp
(add a little bit of oil when almost done roasting)

Time (cook+prep): 20 min
Servings: 4-6

Method:
To prepare the tamarind water, soak the lemon-sized ball in 1.5 cups of hot water, squeeze out the juice and discard the pulp. Alternatively, dissolve 1/4 tsp tamarind concentrate in 1.5 cups of hot water.
Cook the spinach in a small quantity of water and mash when done.
Heat 1 tsp of oil in a wok. Add mustard and fenugreek seeds, asafoetida and red chillies. When the mustard seeds start to sputter, add the curry leaves. Now add the tamarind water, salt and turmeric powder and mix well. Bring to a boil, then add the ground powder and stir. Bring to a boil again. When the raw smell of tamarind disappears, add the mashed spinach. Bring to a boil, mix. Repeat this 2 times, or until the spinach is well mixed with the tamarind.
Serve hot with white rice and roasted papads.

Author: Shrinkingsodacan
Source: Mom's recipe