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Palak (spinach) keerai kulambu

(4.67/5 - 3 votes)
1 comment

Ingredients

- Spinach (palak keerai) - 1/2 cup
- Oil - 1 table spoon
- Red chillies - 3 to 4 nos
- Cumin seeds - 1 tea spoon
- Mustard seeds - 1 tea spoon
- Urad dal - 1 tea spoon
- Curry leaves - 1 table spoon
- A pinch of hing
- Garlic pods - 4 to 5 nos
- Vadagam - 1 tsp (optional)
- Toor dhal - 1/2 cup
- Onion -1 no (finely chopped)
- Tomato -1 no (Finely chopped)
- Turmeric powder - 1/4 tea spoon
- Tamarind paste - 1/4 tea spoon
- Salt to taste
- Ghee - 1 tea spoon

Preparation

Step 1

Pressure cook the toor dal. Keep aside.

Step 2

Clean & finely chop the spinach.

Step 3

Heat oil in the pan, add cumin seeds, urad dal, mustard seeds, red chillies, hing, curry leaves & garlic pods.

Step 4

Once splutter, add the onions & saute. Add the finely chopped tomatoes & saute for 4 min.

Step 5

Add the finely chopped spinach & saute for 3 min.

Step 6

Add the cooked dal & enough salt and water. Cover and cook until done.

Step 7

Meanwhile, heat ghee in the small pan & fry the vadagam. Add it to the kulambu.

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Comments:

07/03/2013

Tell me wht is meant by vadagam

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