Mix well and add salt to taste. Once the seeds splutter, pour the tempering mixture on top of the spinach preparation. The keerai molagootal is ready. Enjoy hot with rice, dosa or rotis.

Heat oil in a kadhai set on a low-medium flame and gently add the vadas. 5. Deep-fry them until they become crispy and turn golden brown in colour. Transfer to a plate lined with tissue paper, and ...