• Prepare the methi/vendhaya keerai. Chop off the roots, roughly chop the spinach, immerse in water for 10 minutes, drain and set aside until use.
• Soak both the dals, along with coriander seeds, cumin seeds, green chilies, ginger and curry leaves in ½ cup water for the masala. Let this soak for a minimum of 15 - 20 minutes.
• Mix the curd and water in a wide bowl. Use a whisk, combine it all together in to uniform liquid

Let us make the masala paste

• Take the soaked dals and other ingredients in a blender jar, along with that soaked water, add fresh coconut and grind it to a fine paste. No need to add water as we are taking it along with the soaking water. Keep aside until use

Now let us make the Keerai mor kuzhambu

• Heat a thick bottom pan with 1 teaspoon of coconut oil, when hot splutter mustard seeds and hing.
• To this hot tempering, add washed and drained methi leaves and sauté for a minute or two.
• add the ground coconut masala to this. Add ½ cup of water to the mixer jar, wash and add that water also to the pan. Mix well.
• Now to this add salt and turmeric powder. Mix well and allow this to cook in a medium flame until the rawness of the fresh masala escapes.
• Once the rawness escapes, that takes about another 8-10 minutes. Reduce the flame to simmer. Add the whisked yogurt to this and mix well
• After adding curd mix, the gravy shouldn't boil, as it will curdle the gravy and liquify it. So keep the flame to absolute minimum
• Once you see bubbles around the edges of the pan, take it off the heat.

Let us add Tadka

• Heat coconut oil in a tadka pan, once hot splutter mustard seeds, add curry leaves and broken red chilies finally add cumin seeds and pour this sizzling tadka over the mor kuzhambu.
• Serve this delicious mor kuzhambu with rice. I served this as a side to a weekday lunch thali along with beans paruppusli and rasam.