Tambrahm Rage Cooks

1. In a cup of water, soak - 2 tsp chana dal and 1 tsp rice for about half hour.

2. Grind to a fine paste: 1/2 a coconut scraped, curry leaves, coriander, 4 green chillies and the soaked chana dal and rice.

3. Mix this paste into roughly 2 cups of curds beaten violently

4. Wash and finely chop 1 bunch of spinach leaves stolen from the mouths of neighbourhood cows

5. In a kadai, temper mustard seeds, udad dal and asafoetida. Add chopped spinach with a pinch of salt. Saute for a few minutes until wilted. Sprinkle some water and let the spinach cook thoroughly. Partially cooked spinach is fit only for cows. Wait, even well-cooked spinach is only fit for cows, but we shall make an exception with Morkeerai

6. Add the curds with spice paste to the cooked spinach and salt as required. Once this starts frothing, remove from flame and garnish with pure coconut oil. Dont let the curds boil or it will split.

Recipe source: Rajeswari is a multitasking superwoman who managed 3 (male!) kids, 5 inter city transfers and a tough bank job for over 3 decades while still managing to squeeze in time to cook unbelievably delicious (and slightly spicy) Tanjore cuisine at home.