Spinach and other leafy greens can be cooked in several ways. This particular recipe makes a unique side dish that incorporates classic Tam-Brahm spices with coconut and yogurt. It tastes really good too!
Ingredients:
- 2 teaspoons thoor dhal / thuvaram paruppu / lentils
- 1 - 2 dry red chillies
- 1 teaspoon jeera / cumin seeds
- 2 tablespoons shredded coconut
- 3 cups spinach
- ¾ teaspoon salt
- ¼ cup yogurt
- ¼ teaspoon hing
- 1 tablespoon olive oil / vegetable oil
- 1 teaspoon black mustard seeds
- 1 teaspoon ulutham paruppu / split urad dhal / split black gram dhal
Preparation:
- Soak the thoor dhal, red chillies, and cumin seeds in enough water to just about cover them, for 30 minutes. Later, grind everything along with coconut to a smooth paste. You can use the water that was used for soaking. Mix this paste with yogurt.
- Meanwhile wash and roughly chop the spinach. Cook the spinach with about 1/2 cup of water (or as needed) and salt. Do not add to much water because the dish will turn watery. Remember spinach wilts drastically.
- When the spinach is cooked, add the ground spices and yogurt and bring the mixture to exactly one boil on medium heat. Do not over-boil yogurt. Remove from heat.
- For seasoning, heat oil in a small pan. When hot, splutter mustard seeds, then add hing, and ulutham paruppu and fry for a few seconds until the dhal begins to change color. Add the seasoning to the cooked and spiced spinach and mix well.
Serve while hot with rice or rotis.
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