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Saturday, September 25, 2010

Palak(Spinach) Pakoda

25 - 30 baby Spinach leaves / Ele Palak soppu
1/4 medium sized Onion
2 - 3 Green Chillies
5 - 6 strands of Coriander leaves
1/4 cup Rice flour / Akki hudi
2 - 3 tsp Bengal Gram flour / Besan flour / Kadle hudi
1/2 tsp Chilly powder
10 - 12 Cumin seeds / Jeera
10 - 12 Carom seeds / Ajwain seeds / Oma
Big pinch of Asafetida powder
1.5 tsp Chat Masala
Salt to taste

Remove the stems and roughly cut the spinach leaves as shown in the picture below. Cut the onion into thin pieces as shown in the picture below. Chop the green chillies and coriander leaves into small pieces as shown in the picture below.

Put this chopped ingredients in a vessel. Add salt, chilly powder, cumin seeds, carom seeds, asafetida powder, 1/2 - 3/4 tsp chat masala, bengal gram flour, rice flour and mix them well by adding little amount of water. (Don't make the batter too thin.)

Keep oil in a thick bottomed vessel and heat. Take little amount of prepared batter and put it in oil as shown in the picture below. Fry them in oil until they turn golden in color.

Sprinkle little amount of chat masala and serve hot along with tomato ketchup.

Palak(Spinach) Tambli

1/2 bunch of baby Spinach / Ele Palak soppu
1/2 - 3/4 cup grated Coconut
2 - 3 Black Peppers / Kaalu Menasu
4 - 5 Cumin seeds
1 Green Chilly
1.5 - 2 cups Buttermilk / Majjige
Salt to taste
1 tsp Mustard Seeds
2 - 3 Curry leaves
2 broken Red Chillies
1 tsp Ghee

Wash the baby spinach leaves and keep them aside. Cut the green chilly into two pieces.

Put 1/2 tsp ghee in a thick bottomed vessel and heat. Add cumin seeds, black peppers, green chilly and fry them for few seconds. Add spinach leaves and fry them for about 3-4 mins in medium flame.

Grind grated coconut, fried spinach leaves into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Transfer this ground coconut to a vessel. Add buttermilk, salt to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to tambli.)
Put mustard seeds, broken red chillies and 1/2 tsp ghee in a pan. Once it starts spluttering, add curry leaves and then add it to Tambli. It goes well with rice.