Monday, January 24, 2011

Spinach Curry

  • 2 cups Spinach
  • 1/2 cup Toor dal
  • 1 Tomato
  • 5 Dry red chillies
  • 1 clove Garlic
  • 1/2 cup Onion chopped
  • 1/2 tsp Turmeric
  • 1 marble size Tamarind
  • 1 tsp Oil
  • 1/2 tsp Mustard
  • 1/2 tsp Cumin seeds
  • 4 Curry leaves 
  • Salt to taste

  1. Wash the dal and put it in a pressure cooker, add enough water.
  2. Wash the spinach and put in the pressure cooker.
  3. Add turmeric, tomato (whole), dry red chillies, garlic and little onion.
  4. Close the lid and pressure cook for 3 whistles.
  5. Allow it to cool.
  6. Now add in a blender and blend for few second.
  7. Soak the tamarind in water and remove the extract and keep aside.
  8. Heat a kadai, add oil, add mustard, when it splutters add cumin seeds, curry leaves and remaining onion.
  9. Fry for few seconds and add the blended spinach and dal mixture.
  10. Add the tamarind extract, salt and water to adjust the thickness of the curry.
  11. Allow to boil for 5 mins.
  12. Transfer to a serving bowl.
  13. Serve with chapati or rice.

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