Spinach in Yogurt Sauce
Palakura Majjiga Pulusu.
For palakura perugu pulusu, oil is tempered with few spices and chopped spinach is added. Plain room temperature yogurt is whisked and added to the cooked spinach. Once the liquid bubbles for sometime, spinach in yogurt sauce is ready and is served with plain steamed rice.
Makes: around 2 Cups of Palakura Majjiga Pulusu.
Ingredients:
Plain Yogurt 1 Cup
Spinach 1 Cup Packed
Green Chiles 1 – 2
Grated Coconut 1 tbsp
Coriander Powder 1 1/2 tsps
Raw Rice 1 tsp
Turmeric Powder a Pinch
Garlic 3 Cloves
Salt to taste
Talimpu:
Urad dal 1/4 tsp
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida a big Pinch
Curry Leaves 10
Oil 1 tbsp
Method of preparation:
Wash and chop the spinach leaves.
Remove stems, wash and roughly chop green chiles.
Peel and chop the garlic cloves.
Whisk yogurt with half a cup of water and keep aside.
Grind green chiles, coconut, coriander powder and rice into smooth paste adding enough water.
Heat oil in a sauce pot, add garlic and all talimpu ingredients in order.
When urad dal turns light brown and mustard seeds splutter, add spinach and salt.
Cook till spinach wilts, then add whisked yogurt, turmeric powder and salt.
Then stir in ground coconut paste and bring to boil.
Let it bubble for a minute or two and remove from heat.
Serve palakura perugu pulusu with plain steamed rice.
Notes: Make sure not to overcook the yogurt sauce.
Suggestions: If the sauce is too thick, whisk in some more water. Adjust the spice level with the amount of green chiles.
Variations: You can also add a different green leafy vegetable in place of spinach.
Other Names:Spinach in Yogurt Sauce, Palakura Majjiga Pulusu, Palakura Perugu Pulusu.
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Spinach with Moong Dal
Palakura Pesara Pappu Podi Pappu.
For spinach with moong dal, split moong dal is boiled in water till its just soft and whole but not mushy. Spinach is roughly chopped and lightly cooked in tempered oil till soft. Then boiled moong dal is stirred in as a final step. This spinach with moong dal is quick, easy and nutritious.
Makes: around 4 Servings of Spinach with Moong Dal.
Ingredients:
Spinach 2 Cups Packed
Split Moong Dal 3/4 cup
Garlic 5 pods
Green Chiles 3 – 5
Turmeric Powder 1/4 tsp
Salt to taste
Talimpu:
Urad Dal 1/2 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 3
Curry Leaves 6
Asafoetida a pinch
Oil 1 tbsp
Method of preparation:
Clean, remove hard stems and thoroughly wash spinach leaves.
Roughly chop the spinach leaves and keep aside.
Remove stems, wash and chop green chiles.
Peel and lightly mash the garlic pods.
Wash moong dal under water to remove any dirt.
In a small sauce pan, add moong dal and 2 cups of water.
Boil the water until moong dal is just cooked and soft from inside.
Strain the cooked moong dal and keep aside.
Heat oil in a wok, add mashed garlic and all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and spinach leaves.
Cook covered for few seconds to let spinach leaves wilt.
Then, stir in cooked moong dal, turmeric powder and salt.
Fry for a minute and remove from heat.
Serve spinach with moong dal over steamed rice and a dollop of ghee, or any flat bread.
Notes: Make sure not to cook the moong dal until its mushy.
Suggestions: If moong dal is not cooked well, then sprinkle some water and cook covered on low flame till done. Or take care to boil the moong dal right before adding to the spinach leaves. Grind the green chiles into coarse paste for extra spice or add more green chiles and red chiles.
Variations: Use any other greens in place of spinach leaves. But make sure the leaves are cooked before adding the moong dal.
Other Names: Spinach with Moong Dal, Palak Moong Dal, Palakura Pesara Pappu Podi Pappu.
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