Preparation time: 10 minutes
Cooking time: 15 minutes
Serves : 4
150 gm red spinach
100 gm split green gram
¼ cup grated coconut
¾ teaspoon jeera or cumin seeds
½ teaspoon of red chilli powder
1 clove of garlic
4 dried red chillies
4 tbsp of coconut oil
½ tsp mustard seeds
Salt to taste
Take green gram in a bowl and rinse well with water.
Cook the cleaned green gram in a pressure cooker with 1 ½ cups of water. After one or two whistles turn off the gas. Let the pressure release naturally - green gram should be cooked well.
Clean the red spinach a few times under running water. Chop the spinach and keep it aside.
In a blender grind the grated coconut, cumin, 2 dried red chillies, red chilli powder, and garlic, along with 50 ml of water into a fine paste.
Heat coconut oil in a manchatti or earthen pot. Add the spinach. Add salt to taste. Cover and cook for about five minutes over a medium flame. Stir occasionally.
Next, add the ground masala paste and ¾ cup of warm water into it, mix well.
Then add the cooked green gram. Mix well. The curry should not be too thick or too watery, so add more water if required - add only warm water. Check seasoning and add more salt if needed. Cook this for about 3 minutes over a low flame. Then turn off the gas.
Finally, for tempering, heat 2 tablespoons of coconut oil in a pan. Splutter mustard seeds in it. Add the chopped shallots, 2 dried red chillies, and a few curry leaves. Sauté till the shallots become brownish and then add them to the curry.
It is now ready to be served hot with rice or flatbreads.
For tempering instead of coconut oil, ghee or clarified butter can also be used.
Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.
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