Pasalai Keerai

Spinach chutney(Palak)

Indgredients

1 bunch spinach leaves

½ cup shallots

2 garlic cloves

4 green chillies

1 tsp cumin seeds

1 tbsp coconut cooking oil

Salt to taste

Method

Heat oil in a pan and fry cumin seeds,onion,green chillies and garlic.

Once the onion is soft add spinach leaves and  fry for further 2 minutes.

Remove from heat add salt.

Once the mixture is cold grind it.

Serve with hot rice or Dosa.

Read More

Javvarusi upma - Sabudana Kichadi

Sago Salad

Ingredients

1 cup sago (javvarusi)

1 big onion diced

4 green chillies

10 curry leaves

1 medium boiled potato

1 tsp cumin seeds

1 tsp turmeric powder

1 tbsp cooking oil

1 tsp mustard seeds

¼ peanuts roasted

½ cup chickpeas(cooked)(optional)

Salt to taste

½ tsp sugar

1 tsp lemon juice

Dry fenugreek leaves to garnish (optional)

Preparation

Wash sago, just sprinkle some water and allow to sit for overnight or 3 to 4 hours.

Peel boiled potato skin and roughly mash it.

Boil the chickpeas.

Powder roasted peanut roughly .

Method

Heat oil in a pan and add mustard seeds.

Once the mustard scatter add cumin seeds,chopped onion, green chillies and curry leaves.

Once the onions become translucent add mashed potatoes and turmeric powder.

Fry for 2 to 3 minutes and add the sago.

On low flame fry the sago until it becomes transparent.

Add salt,chickpeas and sugar.

Remove the pan from heat add lemon juice and roughly chopped peanuts.

Garnish with dry fenugreek leaves before serving.

Read More