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Spinach or any other Greens - 2 cup Oil - 1 tbsp. Mustard - 1 tsp Urad dhal - 1/2 tsp Onion - 1 cup, diced Salt Coconut - 1/2 cup, grated Heat Oil in a pan. Temper Mustard seeds and Urad dal. Add the Onion and sauté until translucent. Add the Greens and cook on low flame for 10 minutes until wilted. Season the Greens with required Salt and cook for another 5minutes on low flame. Turn off heat and garnish with Coconut. Keerai Thoran Spinach - 4 cups, chopped Red Chili - 3, b

Coconut Paste: Coconut - 1 cup, grated Cashews - 10 Ginger - a small piece Garlic Cloves - 6 Fennel Seeds - 1 tbsp. Blend coconut, cashews, ginger, garlic, fennel, and water into a smooth paste. Curry: Oil - 3 tbsp. Bay Leaves - 2 Cardamoms - 3 Cinnamon Stick - 1 Cloves - 3 Chopped Onion - 1 Turmeric Powder - 1 tsp Chilli Powder - 1 tsp Chopped Tomato - 1 Curry Leaves Green Chillies - 2, slit Green Peas - 2 lb. Water - 1 cup Salt Heat oil and add bay leaves, cardamoms, cinnam

Coconut - 1 cup, grated Roasted Channa Dhal - 1/4 cup Green Chili - 4 Tamarind - a small piece Cumin seed - 1 tsp Ginger - a small piece Garlic - 2 cloves Cilantro (optional) Salt For Tempering: Oil - 1 tbsp. Mustard seeds - 1 tsp Urad Dal - 1/2 tsp Asafoetida - 1/8 tsp Shallots - 1, chopped Curry Leaves Red Chili - 2 Place the coconut in a blender with roasted channa dal, green chili, tamarind, cumin, cilantro (optional), ginger, garlic, and required salt. Blend this mixture