Vendhaya Keerai Rasam

Ingredients

Vendhaya keerai ( fenugreek leaves ) - a small bunch
Tomato - 1
Tamarind - a small ball
Pepper powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garlic - 4 cloves
Red chilli - 3
Asafoetida - a pinch
Turmeric powder - a pinch
Coriander leaves - a few
Curry leaves - a few
Salt - as needed
Oil - as needed

Method

1. Cut vendhaya keerai, tomato finely and crush garlic.
2. Cook vendhaya keerai with water in a pan and set aside.
3. Soak tamarind in water and prepare extract.
4. Boil tamarind extract, garlic, red chilli, asafoetida, turmeric powder, coriander leaves, curry leaves, salt in a pan.
5. When raw smell subsides, add vendhaya keerai, pepper powder, cumin powder.
6. When rasam starts boiling again, switch off the stove.

Source: http://food.sulekha.com/vendhaya-keerai-rasam-id29046-47218-recipe.htm

Spinach keerai poriyal recipe

INGREDIENTS:

Spinach - 1 bunch
Shallots (Chinna Vengayam) - 10
Hot dry chili - 2
Mustard seed - 1/4 tablespoon (tbsp)
Cumin seed - 1/4 tablespoon (tbsp)
Uluttam paruppu (split black gram) - 1/4 tablespoon (tbsp)
Shredded coconut - 2 to 3 tablespoon (tbsp) (optional)
Salt - to taste
Oil - 2 table spoon.

PREPARATION:

Clean and cut the spinach into 1 inch size ( or bigger to your preference)
Now cut the shallots into fine pieces. Break the hot dry chili into small bits.
Heat oil in a pan. Add mustard seeds,Uluttam paruppu (split black gram) , cumin seeds, hot dry chili and fry them until the mustard stop splattering.
Now add the spinach and some salt and cook until the spinach is cooked.
Add the coconut mix well and serve.

Source: http://www.indiantamilrecipe.com/vegetarian/poriyal/Spinach-keerai-poriyal-recipe