Keerai Pachadi

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.

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