Spinach Kuzhambu

Spinach kuzhambu is a healthy dish and good for health. It contains vitamins and iron. t is very popular in Indian cuisine. Fresh leaves can be eaten with taco, burger and salad too. 

This goes with steamed white rice/chapatti/dosa/idli/idiyappam...

Ingredients

Chopped Spinach – 1 bunch

Chopped Onions – 1 (big)

Chopped Tomatoes – 2 (medium)

Chopped Carrots - 3

Toor Dal – ½ cup (Soaked)

Turmeric Powder – ½ tsp

Tamarind – blueberry sized ball

Hing – ¼ tsp

Oil – 2 tsp

(For Roast & Grind)

Dry Red Chilli – 6

Coriander Seeds – 1 tsp

Channa Dal – 1 tsp

Cumin Seeds – 1 tsp

Fennel Seeds – ½ tsp

Peppercorns – 1 tsp

Oil – 1 tsp

(To Temper)

Vengaya Vadagam (kari Vadagam) – ½ tsp

Curry Leaves – few

Chopped Coriander Leaves – few

Method

Soak tamarind in hot water and extract the juice and keep it aside.

Pressure cook toor dal with, hing, turmeric powder, ½ tsp oil and required water then cook this till 3 whistles comes out. Once it done, mash it well.

In a pan heat oil and add the ingredients one by one which are under for dry roast and grind and then saute it for few seconds. Let it cool down completely and grind it as fine powder. And keep it aside.

In a kadai, heat oil. Add chopped onions and fry for few minutes. Now add chopped tomatoes and fry till it becomes mushy.

Add carrots with little salt and fry for few minute.  Now add tamarind juice and close lid.

Then add the masala powder and required water. Now add mashed dal and keep cook on medium flame.

Add chopped spinach leaves and close the lid and keep cook until it gets cooked well.

In a pan, heat oil and add the tempering items one by one and sauté it for few sec. Then add into spinach kuzhambu.

Serve hot with steamed white rice/chapatti…