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Sunday, November 16, 2008

Basale Kutu

Ingredients:
1 bunch of Malbar Spinach / Basale
Large grape sized Jaggary
1/4 tsp Chilly powder
Pinch of Turmeric powder
Grape sized Tamarind
Salt to taste
3/4 cup grated Coconut
6 - 7 Red Chillies
1 - 2 flakes of Garlic
1 tsp Mustard seeds(1/2 tsp for Sambar Masala ; 1/2 tsp for Seasoning)
1/2 tsp Cumin seeds / Jeera
12 - 15 Fenugreek seeds
2 tsp Coriander seeds
3/4 cup cooked yellow lentils / Thogari bele / Toor dal
1/2 medium sized Onion
3 - 4 tsp Oil
4 - 5 Curry leaves

Recipe:

Wash malabar spinach properly, separate the leaves from its stem and keep it aside. Chop the leaves into small pieces and stems into 1 inch sized pieces.

Put this chopped leaves and stems in a pressure cooker. Add salt, chilly powder, turmeric powder, jaggary, little amount of tamarind water/pinch of tamarind powder, little amount of water and cook them well. (2 whistles) Once it is cooked, add cooked yellow lentils and bring it to boil.

Add red chillies, cumin seeds, coriander seeds, 1/2 tsp mustard seeds, garlic, and 1-2 tsp oil in a pan. Fry them for few mins in medium flame until mustard seeds start spluttering.

Add grated coconut, fried sambar masala, tamarind in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground masala to the vessel containing cooked malabar spinach and bring it to boil and stir well. (Add water, salt if required.)

Chop onion into small pieces.

Put this chopped onion and 2 tsp oil in a pan. fry it until it turns golden in colour. Add this fried onion to Kutu.

Put 1/2 tsp mustard seeds, 1 tsp oil in a pan and heat. Once it starts spluttering, add curry leaves and add it to Kutu. It goes well with Rice/Dosas / Ragi Mudde.

1 comment:

SMN said...

One of my all time fav and missin it badly :)