Spinach Thoran/Poriyal and Kachya White Moru

Whenever I see a bunch of fresh, purple spinach in the supermarket, I am elated, definitely reminds me of my hometown in Kerala where these were grown in our backyard...interesting to just go and get a bunch from your own yard,isn't it?..those were the a few tasks I enjoyed doing as a kid, running into the yard behind also called Iyyam to get a sprig of curry leaves, or a few Kandhari chillies(really spicy,small chillies)...nostalgia is my biggest enemy, makes me get into one of those depressive moods as all the elderly people who created that home are no more :( I feel that someday both my brothers will recreate that magic for all of us despite being in various other places now owing to their jobs and family life)

Sorry, got carried away-so wash your beautiful bunch of purple spinach thoroughly, chop off the unwanted roots etc, and chop the spinach finely, add to it some grated coconut with onions, garlic,a tsp of turmeric powder,cumin seeds and adequate salt and give it all a nice stir. Initially I divided the grated mixed coconut into two halves, one half I place into the saucepan with the mustard seeds and urad dal spluttering in a tbsp of oil as shown in pic 1, the other half I mixed it with the spinach and then merged it with the first half.
The result is a healthy mix of purple leaves I believe is very rich in Iron, thanks to Popeye for all those boring cartoons in which he displayed his immense strength emerging  after consuming a can of spinach. Of course as I kid I never believed that nor did I fancy this veggie...but as an adult I started romancing this if prepared well. Do not add any water as these leaves while being cooked, will bring out its own water. Please eat it hot.

Kaachya White Moru-follow the same recipe as my Kachya Moru written in earlier post ,but just avoid using that turmeric which gave the latter a yellow colour. That's it, again, please eat this hot