Spinach stems in Coconut sauce

Cheera / Keerai Thandu Pulin Curry ( Spinach Stems in a Coconut Tamarind Sauce ), i know the name does feel a bit  lengthy but the recipe isn't. Its pretty easy to make this, a plate of  rice, puiln curry & fried fish literally makes a perfect  kerala lunch. Back in home, mom made different versions of pulin curry, i'll surely try to post some of her recipes.

CHEERA THANDU PULI CURRY 

Ingredients:
1 bunch Cheera / spinach (almost 4 cups)
2 tbsp tamarind juice
salt to taste

For grinding:
1 1/2 cup grated coconut
1/2 tbsp chilly powder
1/2 tsp turmeric powder
1/2 tsp jeera
2 shallots

For tempering:
1/2 tsp mustard seeds
3 red chillies
few curry leaves
oil

Method:

Cut the spinach stem to 1 - 2inch length, and chop the leaves.
Boil it with very little water.
Grind the ingredients into a very smooth paste.
Add the grind paste and tamarind juice to the boiled spinach, and let it cook for about 5  mins( do not let the curry boil ), add salt to taste.
Pop mustard , red chillies and curry leaves in a pan and add to the curry.
Serve with rice.

Notes: The Spinach used here isn't Palak. The leaves of the spinach also can be used for this curry, but i prefered it without them. The leaves can be used for a stir fry, will post the recipe soon.