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.