Welcome to show me the curry dot com.

I am Hittle I'm a ninja and today we're gonna show you a very traditional Tamil dish called caramel ago.

It'll knock.

It means spinach And what Basically it's made in the sudden our border regions off Tamil Nadu and care less so very, very traditional dish.

And of course, the star is the spinach yet, and we have some nice fresh spinach leaves here, and this is about eight cups packed like we really packed it in there, and it looks like a lot of spinach.

But as we know, spinach is gonna cook down and compact into very little.

So we're gonna need this much.

So we have our spinach in the pot and two that we're gonna add in 1/4 teaspoon of turmeric powder in about 1/2 teaspoon assault.

Now that is to taste.

Also have one cup of water, and we're gonna take this to our stove and let it cook uncovered until all the spinach kind of wilts down.

So meanwhile, what we have already done actually is we've we washed half a cup of tour, though make sure it runs the water runs clear, and then you put it in the pressure cooker, but one and 1/2 cups of water into it, half a teaspoon of salt, quarter teaspoon of turmeric powder on.

We allowed it to whistle once and turned off the flame and a lot of pressure to go down by itself.

And this is ready for here you are.

This is what it looks like and her spinach is starting to wilt down.

It's going to give it a little toss and help it along, and some of the leaves are still not cooked it.

So we're gonna continue cooking this little further, and we allowed it to cook for two or three more minutes, and everything is perfectly wilted and perfectly cooked, so we're gonna switch off the stove.

So while the spinach is cooling down, we're going todo grind a few the ingredients.

We've got 1/3 cup off shredded coconut, freshly straight a coconut, one teaspoon off human seeds hole and try Rachel E.

To taste also depends on how spicy your chilies are, and our spice grinder is really it works really well, but if you don't have a spice grand, don't need to use a blender.

You could use a little bit of water to help that grind.

That's perfectly fine.

They're spending just cool down a little bit.

And to the spinach.

We're gonna add our cook, though with the liquid, so you're gonna take an emotional blender and just lightly blend everything.

Now the texture is entirely up to you, how you want to keep it on.

My kids were little.

I used to make a smooth based, but traditionally it's got a little chunks, and it's a little got a lot of texture to it.

If you don't have an immersion blender, you couldn't do the same thing in a blender.

But just be sure you pulse so you don't get a fine puree, but you have a little texture.

So just to show you the texture, if you can see there is pieces of full of spinach, and then there is some that is just grown up.

Well done.

This dove back on again on a medium, and here's what the ground based looks like.

We're gonna add it and give it a mix.

At this point, you can also check the salt and adjust if you need to and we're gonna let it come to a boil and then work on the seasoning.

If you need to add in more additional water, you can.

What you've done is just added a little bit to the grinder, and I'm just gonna pour that in, and we're gonna allow you to come to a boil.

So in a small Turk a pan, we have one tablespoon off key heating up, but added half a teaspoon of mustard seeds.

Allow them to sizzle 18 teaspoon off king our asafoetida one tablespoon off celadon.

Give it a 32nd head.

Start one teaspoon off Florida.

Now allow that doll to change a little color and two that will add in a couple of springs off.

Sorry, Papa and immediately added to the finished dish and give it a mix and just allowed to come to one more boil So our spinach curry is ready.

Beautiful color.

Right now this is like a mention.

Ellie.

It's a very traditional recipe in a very traditional dish, Um, which I don't think anybody outside of the region was ever heard off, but I wanted to share this with you.

It's usually hard with, you know rice on the skin of water bottle on some, uh, because really well, with, um, you're good and some absolutely sour pickle pickle.

So yeah, it looks really good.

It looks really hard, You know, I can't wait to try it.

And, you know, for all the Spanish lovers out there, this is her effectiveness.

Mmm.

It's very hardy, like a very homey dish, like comforting.

Absolutely.

That's the right word for it.

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So enjoy your spinach curry and join us again.

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