CHETINADDU PASALA KERAI MASIYALL....
OUR ORDINARY INDIAN SPINACH...ALSO CALLED BASELLA ALBA....VERY RICH IN IRON....
INGREDIENTS :
1.Pasala keerai/Spinach - 3 bunches
2.Garlic cloves - 5
3.Small Onions - 10
4.Mustard and Urat dal -- 1 tsp each
5.Chillies – 3 split to half
6.Chilly powder-2 spoons
7.Turmeric powder-1 spoon
8.Tomato - 1 medium chopped
9.Salt to taste
METHOD OF PREPARATION :
1. In a cooker add the cleaned and washed spinach and all the ingredients except the mustard and urud dhal…and cook till soft..say around 5 whistless in low flame..
2.After its cooled atcke out and then mash well..allow to boil and make it a thick curry..if u want u can also grind little at this stage…
3. Temper it with Mustard , Urat dal …..
WITH HOT RICE AND LITTLE GHEE OVER IT…WOOWWWW
courtesy:
http://www.facebook.com/photo.php?fbid=118299541572582&set=a.101107833291753.1618.100001776095292&type=1&theater
I made a little change...i sauteed the spinach and other ingredients in oil b4 pressure cooking...and added little coconut too...:)
OUR ORDINARY INDIAN SPINACH...ALSO CALLED BASELLA ALBA....VERY RICH IN IRON....
INGREDIENTS :
1.Pasala keerai/Spinach - 3 bunches
2.Garlic cloves - 5
3.Small Onions - 10
4.Mustard and Urat dal -- 1 tsp each
5.Chillies – 3 split to half
6.Chilly powder-2 spoons
7.Turmeric powder-1 spoon
8.Tomato - 1 medium chopped
9.Salt to taste
METHOD OF PREPARATION :
1. In a cooker add the cleaned and washed spinach and all the ingredients except the mustard and urud dhal…and cook till soft..say around 5 whistless in low flame..
2.After its cooled atcke out and then mash well..allow to boil and make it a thick curry..if u want u can also grind little at this stage…
3. Temper it with Mustard , Urat dal …..
WITH HOT RICE AND LITTLE GHEE OVER IT…WOOWWWW
courtesy:
http://www.facebook.c
I made a little change...i sauteed the spinach and other ingredients in oil b4 pressure cooking...and added little coconut too...:)
No comments:
Post a Comment