Hope u all celebrated diwali very well 
I too had a nice time at my in-laws house..Coming to the dish ,
This is my mom’s signature dish.I love this kuzhambu a lot..Whenever i visit my mother’s place , she prepare this especially for me.With beetroot poriyal and papad / Appalam , it tastes divine.
I too had a nice time at my in-laws house..Coming to the dish , This is my mom’s signature dish.I love this kuzhambu a lot..Whenever i visit my mother’s place , she prepare this especially for me.With beetroot poriyal and papad / Appalam , it tastes divine.
Ingredients :
- Amaranthus tricolor/ Arai keerai – 1 bunch (1 kattu)
- Toor dal – 1/4 cup
- Tamarind – Medium gooseberry size
- Hing / asafetida – 2 pinches
- Turmeric powder – a pinch
- Salt & water – As needed.
To grind:
- Coconut – 1 finger size
- Small onions – 2 nos
- Jeera / cumin seeds – 1/4 tsp
To temper:
- Mustard seeds – 1/4 tsp
- Urad dal – 1/2 tsp
- Small onions – 5-10 nos (chopped finely)
- Red chilly – 3 nos
Method :
- Clean & wash the leaves and chop it finely.
- Cook the leaves with the required water and Set aside.
- Pressure cook toor dal for 2 – 3 whistles until it becomes mushy.
- Soak the tamarind in warm water for 15 mins and extract the juice from it.Grind all the items given under “To grind “ to make a smooth paste. Keep aside.
- Then heat a kadai and add the mustard seeds , red chilly , urad dal and small onions.
- Add the tamarind extract , cooked spinach , hing , salt and required water.
- Allow it to boil till the onion gets cooked.
- Finally add the cooked toor dal and the ground coconut paste.
- Boil again for 5 mins and switch it off ..
- Serve hot with rice and ghee !!
Papad and any poriyal/curry serves as the best accompaniment for this kuzhambu. My mom usually makes beetroot or carrot poriyal..
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