Soak the tamarind in 2 cups hot water and extract the juice from the tamarind.

Chop the greens (spinach and kale) finely using a food processor or by hand and set it aside.

Switch on the instant pot and heat it. When it becomes hot, add 1/2 tsp oil and add the urad dal, dried red chillies needed for the spice mix and saute until the lentils turn golden brown.

Grind it along with coconut and little water to smooth paste.

Now add the aremaining oil, when it becomes hot, add the mustard seeds, cumin, curry leaves, asafoetida, urad dal and let the mustard seeds pop.

Add the chopped greens, tamarind extract, 1/2 cups water, turmeric, salt, ground coconut mixture and cook on manual / pressure cook mode for 12 minutes.

Release pressure naturally. Serve hot the Instant pot Keerai kootu with rice/ rotis.

Soak the tamarind in 2 cups hot water and extract the juice from the tamarind.

Add a tsp of oil to a pan and add the urad, red chillies needed for the spice mix and saute until golden brown. Then grind the urad dal and red chillies with coconut to a smooth paste.

Add the remaining oil to a pressure cooker, when it becomes hot add the mustard seeds, cumin seeds, curry leaves, asafoetida, urad dal and let the mustard seeds splutter.

Now add the chopped greens, tamarind water, 1 cup water, salt, turmeric powder, ground paste and pressure cook for 3 whistles. Let the pressure release naturally.

Serve keerai kootu with rice/ rotis.