Keerai Pachadi
December 2, 2008
1 medium-sized bunch paalak
1 green chilli
Salt to taste
1 cup fresh curds
1 tsp oil
1/2 tsp Jeera
Collect the leaves from the bunch of palak and clean them well. Blanch the leaves well or steam them in the cooker for 2 min. Puree the paalak along with the chilli. Add the puree to the beaten curds in a bowl and add salt. To temper, heat the oil and add cummin seeds.
Tempering is optional.
Delectable 
December 2, 2008 at 5:54 am
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