A vibrant one-pot meal where spinach’s nutrients are preserved by blending. Fun fact: Spinach traveled from Persia to India via Arab traders in the 7th century. The dish, called "palak sadam" in Tamil, was a lunchbox staple for South Indian farmers due to its energy-boosting properties. Coconut adds healthy fats, a Kerala twist, while ginger aids digestion—an Ayurvedic principle. During British rule, spinach pulao was served at railway stations as a quick, nutritious meal. Today, it’s a global favorite, with chefs adding nuts or paneer for extra protein, but the traditional recipe remains a monsoon comfort food!