Ingredients:

1 – tbsp Oil

1/2 – Vara Milagai (Dry Red Chilli)

1 tbsp - Jeeragam (Cumin Seeds)

1 tbsp – Vendhayam (Methi Seeds)

50g – Small Onion (Pearl onion)  Peeled

3 Glass – Rice Washed Water

1 Bunch – Keerai (Spinach)

Thengai Saandhu (Coconut Blend):

Wet grind the below ingredients in a Mixie / Blender.

1 Moodi - Thengai (Coconut) / 40 gms – Shredded Coconut

1 tbsp – Jeeragam

1/2 tbsp – Soambu (Fennel Seeds)

3 nos – Poondu (Garlic)

Preparation:

Heat oil in a pan or vessel of capacity 1-1.5 litres. Toss the Red chillies broken into halves in the same pan. Add Jeeragam and then Vendhayam. Let it pop up and make sure these aren’t burnt/charred. Add the peeled onion (whole or cut) and saute them until the onion become translucent.

Now add the rice washed water and let it start boiling. At this point, add the washed spinach to the broth.

After 2-3 mins, dissolve the Coconut blend into the boiling broth. As it boils, you can see foamy bubbles over the broth. That means, the broth is ready to be served. 

Keerai soup can be served seperately or served with rice as a main course.

Courtesy: Mom