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Monday, August 11, 2008

Palak(Spinach) Mudde Palya

1 bunch of Spinach leaves / Palak soppu
3 - 4 green Chillies
Salt to taste
1/4 tsp Turmeric powder
Big pinch of Asafetida powder
Large grape sized Tamarind
Grape sized Jaggary
2 - 3 tsp finely grated Coconut
2 cups cooked Yellow Lentils / Toor dal / Togaribele
1/ 2 tsp Cumin seeds/ Jeerige / Jeera
1 tsp Black Gram seeds
4 - 5 Fenugreek seeds / Menthe
1 tsp Mustard seeds
4 - 5 Curry leaves
1 tsp Dried Fenugreek leaves / Kasuri Methi
3 - 4 strands of Coriander leaves
2 - 3 Curry leaves
1 - 2 tsp Oil

Wash the spinach leaves and chop them into small pieces as shown in the picture below. Cut the green chillies into two pieces as shown in the picture below.

Put the tamarind and little amount of water in a bowl. Squeeze the tamarind and keep it aside.

Put mustard seeds, cumin seeds, fenugreek seeds, black gram seeds, oil in a thick bottomed vessel / pan and heat. Once it starts spluttering, add asafetida powder, curry leaves, green chilies and fry them for few seconds. Add chopped spianch leaves, turmeric powder, tamarind water, salt, jaggary, little amount of water and cook them well by covering a lid.

Once it is cooked, add cooked yellow lentils and bring it to boil. (Add water, salt if required.) Add grated coconut, dried fenugreek leaves, mix them well and keep the mudde palya in low flame for about 3 - 4 mins. Garnish with chopped coriander leaves and switch off the flame. Mix well before serving. It goes well with Rice/Chapathis/Rottis.

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