Red Spinach

Like many other recipes I cook with coconut milk as base this one too is non spicy, healthy and yet has a unique flavour. In Kerala red spinach is easily grown in home gardens. Packed with vitamins and minerals, Spinach is known to be full of flavonoids which protect our body from free radicals.

It is important to cook Spinach while the stem and leaves are still fresh. The rule applies for any leafy vegetable. I have noted the difference when it is cooked freshly plucked from the garden.





Ingredients :

4 to 5 Shallots /small onions 

Kari leaves

2 to 3 green chillies

2 cup coconut milk -  thick and thin consistency mixed in equal proportion

Spinach washed & chopped.

Salt

Turmeric powder

Mustard seeds

Dry red chilli - one large

Method :

Take cooking oil in a pan. Add mustard seeds and let them pop, add red chillies, kari leaves and stir well till they are done. Now add small onions roughly chopped and chopped green chillies and mix them well.

Drain the water from the washed and chopped spinach completely and add them to the pan.

Let the spinach reduce and settle in the pan and when they slowly start leaving moisture add salt and turmeric. Place a lid on the pan and cook for 3 to 4 minutes in low flame.

Remove the lid and pour the thick and thin coconut milk and blend them well. add some more fresh kari leaves and cook to desired consistency.

If you like the gravy to be rich and thick use only thick coconut milk.

This can be served as soup or with steamed white/red rice.

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