Palak (spinach) keerai kulambu

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

You may like

Malai kofta vegan: chickpea and spinach balls with tomato and coconut sauce

Preparation

• Pressure cook the toor dal. Keep aside.
• Clean & finely chop the spinach.
• Heat oil in the pan, add cumin seeds, urad dal, mustard seeds, red chillies, hing, curry leaves & garlic pods.
• Once splutter, add the onions & saute. Add the finely chopped tomatoes & saute for 4 min.
  
• Add the finely chopped spinach & saute for 3 min.
• Add the cooked dal & enough salt and water. Cover and cook until done.
• Meanwhile, heat ghee in the small pan & fry the vadagam. Add it to the kulambu.

Report a mistake in the recipe text