In fact, this post is literally piping hot.Yes, it has been clicked right off the stove and posted immediately. I was still unsure what to prepare for the post today with the theme - Cooking from Books until 12 pm! I have loads of books but no time to go through them. I picked one randomly and was glad that I could cook something from that book which would serve the double purpose of having a dish to post and a dish for lunch.
I got a couple of fresh palak bunches from the farmers market this morning and decided to use it for the recipe from Chandra Padmanabhan's - Southern Flavors. I have reviewed this book earlier and after preparing Moru appam from this book, haven't tried anything else. So picking up this book at random made me happy so that I could try something new for the post and our table as well.
I already have a Keerai sambar recipe.But the author's version is quite different. She has credited the recipe to her cousin Chitra and calls it Chitra's Keerai Sambar!
I have followed her recipe and made changes in the quantity of ingredients only.
Palak / Spinach -2 smll bunches, leaves alone
Toor dhal - 1/2 cup
Moong dal - 1/4 cup
Tamarind paste- 1 teaspoon, diluted in 1/2 cup warm water
Grated ginger - 1/2 teaspoon
Green chillies- 4, slit
Sambar powder- 2 teaspoons
Asafoetida - a pinch
Turmeric powder - a large pinch
Salt to taste
Oil- 2 teaspoons
Mustard seeds- 1 teaspoon
Fenugreek seeds- 1/2 teaspoon
Red chili - 1, broken into bits
Curry leaves - a few
Ghee- 1 teaspoon
Coconut oil- 1 teaspoon
Coriander leaves- finely chopped
- Wash both the dals and pressure cook with turmeric, quartered tomato along with 2 cups of water. Cook for 10 minutes or till the dal is soft.Do not discard the water.Mash the dal along with the tomato and keep aside.
- In a pan, put in the washed and chopped spinach leaves, 1/2 teaspoon salt. Sprinkle a little water and cover and cook for 5 minutes. Remove from heat.
- Heat oil for tempering and add the ingredients to temper.
- When the mustard pops, add asafoetida powder,ginger, green chillies and mix well.
- Add the tamarind extract, salt, sambar powder, and simmer for 10 minutes or till the tamarind extract reduces a little.
- Put in the cooked spinach and mix well.
- Add the mashed dal and check the consistency. [Add more water if needed.If it is too watery, let it simmer till you get the desired consistency.]
- Simmer for a few minutes for the flavors to blend and remove from heat.
- The original recipe uses Capsicum. Since I did not have capsicum I skipped it. If using cut into 1 " cubes and add in step 4.
- The flavor is enhanced when served drizzled with coconut oil and ghee. Do not skip that part.
Take a look at the Blogging Marathon page for the other Blogging Marathoners doing BM#25