Saturday, September 3, 2016

Posted by Mala at 1:00:00 AM 1 comment
From the treasure chest, here pops out a recipe from the pure Tanjore Cuisine...
In my Salem cuisine, no dhal is added, it is just the spinach in tamarind sauce. I learnt this dish from my m-i-l, who was an expert in making this.
For this recipe, always Mulaikeerai (Amaranthus) is used, and being combined with tamarind, other home-made spices and tamarind, the taste goes somewhere........and amazingly, this is an ideal side dish for rice, millets, dosas and chapathies.
Today, I chose to make this side dish as a combo for Ragi kali (Finger millet balls)


Ingredients
Amaranthus, very finely chopped and washed - 2 cups
Water - 2 cups
Tamarind paste - 1 tbsp
Slit green chillies - 2
Asafoetida ball - 1
Sambar powder - 2 tsps
Tur dhal - 3/4 cup, soaked in hot water for 30 mts and pressure cooked
Salt to taste

For seasoning
Gingely oil - 2 tsps
Mustard seeds - 1 tsp
Broken urad dhal - 1 1/2 tsps

Recipe cuisine: South Indian; Category: Lunch/dinner
Prep time: 15 mts; Cooking time: 20 mts

Serves 4

Spinach chopped fine, and then washed


chopped spinach added to 2 cups water, slit green chillies, asafoetida, tamarind paste and sambar powder added, and let to boil on slow flames.


Dhal pressure cooked and mashed well.


All things put in together, boiling nicely, tamarind losing its raw flavour, spinach getting cooked and at this point, add salt to taste. Then in another photo, you can see the cooked and mashed tur dhal being added to the Pulikeerai, allowed to boil for 5 minutes and then switched off.


Seasoning of the above mentioned ingredients done, and poured on top of the Pulikeerai.


Yummy Pulikeerai served hot-hot with the soft Ragi balls.


This post first appeared in www.malpatskitchen.com









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