Ingredients:
Spinach / Keerai - 1 bunch
Toor dhal / Thuvaram paruppu - 2 cups
Sambar powder - 2 tbsp
Turmeric powder - 1/4 tsp
Asafoetida / Perungayam - 1/4 tsp
Tamarind - lemon size
Mustard seeds / kadugu - 1/4 tsp
Salt - to taste
Method:
Pressure cook toor dhal.Soak the tamarind in hot water for 15 minutes and extract the juice.Wash the spinach / keerai thoroughly to remove all the mud from it.If you are residing abroad, you get the spinach neatly packed.Cut them and put it large bowl.Cook the spinach with the tamarind extract, till they become very soft like in masiyal.Add the cooked toor dhal,sambar powder,turmeric powder,asafoetida and salt.When it starts to boil,turn off the stove and season with mustard seeds.
Spinach / Keerai - 1 bunch
Toor dhal / Thuvaram paruppu - 2 cups
Sambar powder - 2 tbsp
Turmeric powder - 1/4 tsp
Asafoetida / Perungayam - 1/4 tsp
Tamarind - lemon size
Mustard seeds / kadugu - 1/4 tsp
Salt - to taste
Method:
Pressure cook toor dhal.Soak the tamarind in hot water for 15 minutes and extract the juice.Wash the spinach / keerai thoroughly to remove all the mud from it.If you are residing abroad, you get the spinach neatly packed.Cut them and put it large bowl.Cook the spinach with the tamarind extract, till they become very soft like in masiyal.Add the cooked toor dhal,sambar powder,turmeric powder,asafoetida and salt.When it starts to boil,turn off the stove and season with mustard seeds.
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