Water Amarnath Leaves

ponangani keerai


Spinach-1 cup

Coconut-1/4 cup grated


Cumin seeds-1/2 tsp


Sesame oil-1 tsp

Turmeric powder-1/4 tsp

Salt to taste


 For the tempering/tadka:

Mustard seed-1/2 tsp

Urad dal-1/2 tsp

Cumin seeds-1/2 tsp

Red chillies-2

Curry leaves

Preparation method:

  1. Wash and chop the spinach finely.
  2. Heat oil or ghee in a pan, add tempering spices.
  3. Once they splutter, add onions and sauté it.
  4. Add spinach and fry it well.
  5. Add chopped shallots, green chillies, cumin seeds, hing, turmeric powder and salt to the spinach.
  6. Add less water cover it and cook for 10 mins.
  7. Add grated coconut stir it well and cook it in a low flame for 2 mins.
  8. Serve it hot with rice or roti