Spinach Vepudu

Method

1. 1

   In a pan, add the dry red chilli. Heat it for 15 seconds. Then add the urad dal and cumin seeds. Cook it until the urad dal starts to change colour. Transfer it into a bowl. In the same pan, heat the white sesame seeds on low heat, until they start popping and start turning brown in colour. You can cover with a lid at this time, as they usually splutter around the pan. Remove from heat and add all the toasted spices to a mixer jar and grind it into a powder

   Dry Red ChilliCuminUrad Dal (split)White Sesame Seeds

2. 2

   Grind the green chilli, ginger and garlic into a paste. Set it aside.

   GarlicGingerGreen Chilli

3. 3

   Heat oil in a pan. Add mustard seeds and when it splutters, add the curry leaves. Keep the heat on low to prevent it from burning. Add the garlic, ginger and green chilli paste and add it to the pan. Cook for 1 minute

   Sunflower OilMustard SeedsCurry leaves

4. 4

   Add turmeric powder and salt. You can also add a dash of water to prevent it from burning. Add the roughly chopped spinach to the pan. Cook it for around 4 minutes or until the spinach has shrunk well.

   Turmeric PowderSaltSpinach

5. 5

   Add the spice powder that you have prepared previously. Stir well and take off the heat. Serve with rice