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The ingredients needed to cook Malabar/vine spinach gravy:
- Use 1 big bunch malabar spinach
- Prepare 1 cup split pigeon pea lentil(toor dal)
- Use 1 small ball tamarind
- You need 1 onion
- Use 1 tsp turmeric powder
- You need 1 tsp Jaggery powder
- Prepare To grind–
- Provide 1 tbsp boiled toor dal
- Use 3 tbsp coriander seeds
- Get 1 tsp cumin seeds
- You need 1/4 tsp fenugreek seeds
- Prepare 1/2 tsp black pepper corns
- Get 4-5 numbers red chillies
- Get 1/3 cup grated fresh coconut
- You need For seasoning–
- Prepare 3 tsp oil
- Provide 1/2 tsp mustard seeds
- You need 2 red chillies
- Provide as per taste salt
Instructions to make Malabar/vine spinach gravy:
- Wash and clean spinach thoroughly, separate leaves from stems, chop leaves in chunks and chop stems in to long pieces, use tender stems only.
- In a cooking vessel add chopped leaves and stems, chopped onion, turmeric powder and enough water and let it cook.
- Pressure cook pigeon pea lentil until mushy, now dry roast all the masala ingredients, except coconut and Jaggery. grind all this with coconut and tamarind to a smooth paste adding the required amount of water.
- Now add cooked lentil and masala paste, salt and jaggery to a boiling gravy, cook untill done and raw smell of the masala evaporates, add seasoning of mustard seeds and red chillies to the gravy..your delicious Malabar spinach gravy is ready to serve with hot steamed rice.
However, both belong to different families. More so, the Malabar is suited for the tropical regions whiles the spinach is for the temperate regions. Malabar spinach is a type of edible, nutritious, leafy green plant. There are a few different types of Malabar spinach, with the. The hearty vine grows well in high heat, unlike other plants used for similar purposes, and is generally considered low-maintenance if planted in appropriate conditions.
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