Apr
21
Written by:
Jennifer Kumar, Cultural Adjustment Coach
Saturday, April 21, 2007
Ingredients:
10-16 oz bag spinach or mixed greens (keera)
¾ cup Toor dal
1 ½ cup water
1 tspn turmeric
1 pinch asofotedia (ing) (optional)
1/2 tsp salt
¼-1/2 cup grated coconut (per taste)
1 tbspn (or more) oil
¼ tsp mustard seeds
2 tsp urad dal
1 dried red chilli, broken
½ tsp cumin powder
salt to taste
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Method:
Step 1:
Drop greens in boiling water. Wilt greens. Drain and cool.
Step 2:
While spinach is cooling, place dhal, water, turmeric, asofotedia and salt in a pressure cooker. Pressure cook it for three whistles.
Step 3:
Put 1 tbspn oil in a pan, heat pan. Add mustard seeds, urad dhal, and red chili. Fry until mustard seeds pop. Add cooked dhal and fry it until it turns color (pinkish). Cool dhal.
Step 4:
Place spinach, dhal, grated coconut all in a blender and blend into a paste.
Step 5:
Rewarm and eat with rice or chapati.
Could be eaten like a curry or a thick, escentric soup!
Adapted from: Ammupatti's blog
Thank you for reading Alaivani.com!
Photo right: Krishna Kumar
In the photo, the dish being prepared in this post is the green pastey side dish. The other dishes are a potato stew (isthu) to the right of the keera molagootal, chapati, the flat bread on the plate, and yogurt soup/curry (mor kozhumbu) in the small bowl.
Copyright ©2007 Jennifer Jayanthi Kumar
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