How to make spinach gravey by churning method
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Soak toor dhal in for 10 minutes. Soak tamarind in water for 10 minutes.In the meantime, cook spinach in a minimum of boiled water so that you don't lose its vitaminutes. Don't overcook. 3/4 th cooked spinach is also fine.Add cumin seeds, red chillies and coconut with the tuvar dhal and grind it to a smooth paste.While the spinach is on fire, add the above ground paste, tamarind extract, lightly smashed garlic, tomato puree and salt. Bring to a boil.Heat oil, add mustard, gram dhal, curry leaves and pour it in the keerai kulambu. Good for idli and dosa.
INGREDIENTS
Spinach - 1.5 cupToor dhal - 1/2 cupCumin seeds - 1.5 tspDry Red Chillies - 10Grat Coconut - 3 tsps.Garlic - 4 flakesTamarind - a Lemon sizeTomato puree - 4 tsps.Salt to taste
INGREDIENTS
Spinach - 1.5 cupToor dhal - 1/2 cupCumin seeds - 1.5 tspDry Red Chillies - 10Grat Coconut - 3 tsps.Garlic - 4 flakesTamarind - a Lemon sizeTomato puree - 4 tsps.Salt to taste
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