Thursday, 10 June 2010

Keerai(Spinach) Kulambu


Ingredients
Spinach (chopped) - 4 cups
Moong dhall - 1 cup
Ginger - 1 inch grated
Turmeric powder - 1/2 teaspoon
Onion - 1/2 small sized
Green chillies - 3
Mustard seeds - 1 teaspoon
Urad dal - 1 teaspoon
Oil - 1 spoon
Curry leaves - few
Asafoetida - 1 pinch
Salt to taste

Method:
1.In a pressure cooker, add the moong dhall, turmeric, asafoetida and water and pressure cook for 1 whistle.
2.Cook the spinach separately with a little salt.
In a saucepan, add the oil, mustard seeds and urad dal. Once it starts spluttering add the chopped onion, curry leaves, grated ginger and green chillies. Saute for a minute.
3.Add the cooked spinach and moong dal and cook in medium flame for about 5 minutes.
4.Adjust salt and ready to serve with rice or chapathy.

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