1cupLeft over spinach stemsKeerai Thandu (finely chopped)
1/4onion finely chopped
1/2tspRed chilli powder
Salt as required
Wash and finely chop the spinach stems and discard the roots. Wash it once again to remove any mud from it.
Heat a small pan, and add oil to it. Once Hot, add mustard seeds to it and once it crackles, add the finely chopped onions and sauté it with a little salt until soft. Next add turmeric powder and red chilli powder and sauté it for a few minutes. Ensure we are not browning the onions here.
Next add the finely chopped, washed and drained keerai thandu or spinach stems and sauté it into the onion mixture. Add little salt for the stems to absorb. Don’t have to cook until it softened, we want a little bite in the pachadi.
Turn off the flame once the spinach turns brighter green in color and allow it to cool.
Mean while take a bowl and add the thick yoghurt to it and beat it without any lumps, add the prepared spinach stem once it cools down. Mix it in and add salt as required.