Keerai kozhambu (Spinach in soupy gravy)

You need
Spinach leaves - 1/4 bunch (finely chopped)
Tamarind - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Salt
Red chilly - 1
Mustard seeds - 1 teaspoon
Asafoetida - a pinch
Sambar powder - 1 tablespoon
Fenugreek seeds - 1/2 teaspoon
All purpose flour/rice flour - 1 tablespoon
Oil


Method

• In a medium saucepan start by adding oil, splutter mustard seeds, add fenugreek seeds, red chilly, Asafoetida, turmeric powder, spinach leaves and saute until spinach shrinks a little.
• Add tamarind paste and required water to bring it to soup consistency.
• Add salt and sambar powder and bring this to a boil.
• Allow to boil until the raw smell of leaves and powder go away. This will take about 15-20 minutes.
• Combine little water in the flour mix well and pour it into the kozhambu to thicken it.
• Allow to thicken and bring it to a boil for 5 more minutes and turn off the heat.
• Serve warm over rice.