Spinach Thayir Pachadi:

Paala Koora Perugu Pachadi. Pala-keerai Thayir Pachadi. Pasalai Keerai Pachadi.

Spinach and few more greens are rich in Lutein and Zeaxanthin, Carotenoids that help fend off macular degeneration, a major cause of blindness in older people! Besides, studies show this greens are fountain of youth….may help reverse some signs of aging!! Interesting!!

Adding raw leaves to a salad or sauté with a little olive oil and garlic is the best idea. I generally eat the baby spinach with either dip or any salad dressing! Today felt like giving a try this ‘Indian Salad’ the famous Tamil Nadu ‘Thayir Pachadi’…..it is called ‘Perugu Chatney’ in Telugu!

Ingredients:

Spinach 1 bowl
Yogurts 2-3 cups
Oil 1-2 spoons.

Wet-Grind These:

Fresh grated coconut 3-5 spoons
Green chilies 2-3
Salt
Yogurts 1/4 cup.

For Tempering:(optional)

Oil few spoons
Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Asafoetida 1/4 spoon
Urad dal 1/2 spoon
Curry leaves few.

Method:

Heat oil in a pan, add spinach and stir-fryt hem till they wilt. Set aside.

Now wet grind coconut, green chili, salt and 1/4 cup of curd.

Combine spinach and wet-ground above paste in yogurd. Mix them well.

In a shallow frying pan…heat oil and add sesonning items and wait till they pop.

Then run this above sesonning over mixed spinach-yogurts set-up.

Serve chillied or at room temeprature as a side dish.