Malabar Spinach Horsegram Curry
INGREDIENTS:
2 cups finely chopped malabar spinach / basale soppu / vaali
1 cup horsegram soaked and boiled in cooker
Salt to taste
FOR THE MASALA PASTE :
1 cup fresh coconut gratings
chickpea size tamarind
5 byadgi / kashmiri chillies roasted in 1/2 tsp oil
Grind the above ingredients adding water, into a fine paste
FOR THE TEMPERING:
6 tsp oil
10 crushed garlic cloves
PROCEDURE:
- Wash the chopped malabar spinach / vaali / basale soppu , and cook in cooker with 1/2 cup water and little salt
- Transfer the cooked malabar spinch in a vessel, add boiled horse gram, add the ground masala . Add water and adjust the consistency of the gravy (semi thick)
- Let the curry boil for 10 mins and turn off the flame
- In a small pan heat oil, add the crushed garlic and fry till it turns brown colour
- Add this tempering to the prepared curry and mix well
- Serve hot with hot rice and enjoy.
- You can also have this with dosa or idli.
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