A typical Kerala Kuzhambu Variety and  my Mother in law's one more signature recipe. When we are bored of making Spinach kootu and curry this recipe gives a good change in taste from the usual one. This goes very well with rice to have  pappad as side dish....
Mustard seedsa red chilli and 1/2 tea spoon fenugreek seeds for sauteing
Instructions
Remove the thick bottom stems and take the leaves alone from the spinach bundle.
Wash them well and chop.
Grind the coconut and chillies to fine paste with water. Mix the paste with butter milk and keep aside.
Now heat a wok with coconut oil and add the sauteing items.
After they splutter and fenugreek becomes brown add the chopped leaves and fry well.To retain the colour of the spinach add half tea spoon of sugar.
Add a cup of water and salt and let the spinach to cook well till it becomes soft.
Once the water is evoparated mash the spinach well with the back of the ladle.
Add the buttermilk mix to it and mix well.
Wait till the gravy starts coming up with bubbles and switch off the stove.
Don't allow it to boil well like other kuzhambus.