grind coconut , cumin seeds , green chillies, Ginger with little curd first and make it into a smooth paste
In a separate bowl, add yoghurt and a little turmeric powder and whisk it without lumps and add water as required and add the ground coconut mixture
In a kadai, add oil, crackle mustard seeds, add little cumin, fenugreek seeds and add finely shredded spinach any variety is good
Let the spinach wilt down
Next then add the prepared yoghurt mixture and bring it to a simmer don’t let it boil too much keep on low to medium flame
Add salt finally to round off the taste
Using coconut oil tastes better (you can drizzle extra towards the end)
Your mild and soothing more keerai is ready to be served.