This is a gravy or kuzhanbu prepared in Kerala Iyer households. This mildly spiced gravy is made of greens or spinach, lentils and coconut. It is rich in calcium and fiber. It also tastes great with rich flavours of coconut and lentil. It is combined with steamed rice and eaten along with some curd based dips, known as pachadi.
Ingredients:
- Chopped Spinach -2cups
- Cooked Split pigeon pea -1cup
- Grated coconut - 1/4cup
- Split black gram -1tsp
- Red chillies -2
- Cumin seeds -1tsp
- Mustard seeds -1tsp
- Salt and oil - as required
Method:
Cook the spinach in one cup of water along with some salt. Cool and mash it coarsely. (Do not puree it) .Fry the split black gram and red chillies in little oil. Combine it with grated coconut and cumin seeds and grind to a smooth paste. Mix the spinach, split pigeon pea and the ground paste. Check the consistency and bring it to a boil. Season with mustard seeds fried in oil. It tastes great with Nellikai pachadi
Note:
In Kerala coconut oil is used for tempering mustard seeds.
No comments:
Post a Comment
I hope the post is interesting and useful. Comments and suggestions are welcome.