1. Clean the spinach in hot water to remove all the sand from it.
2. Cook the spinach in a little water in a heavy bottomed pan with turmeric and add salt.
3. Grind the grated cocunut, cumin seeds, green chillies and red chillies by adding water.
4. Add these to the cooked spinach and when the mixture starts to boil, switch off the flame.
5. Add the gingelly oil to the keerai avial kuzhambu.
6. Serve with plain rice.

Recipe & image courtesy: www.subbuskitchen.com