Aug 6, 2008

Spinach Paruppu usli

I give spinach to my girls everyday. So I have think something or the other to make them eat spinach. I make spinach curry, spinach with dhall, spinach kootu etc. This is the recipe I followed to make spinach usli.

  1. Spinach - 1 cup (1/2 box of frozen spinach)
  2. Channa dhall - 1/2 cup (small cup)
  3. Toor dhall - 1/4 cup (small)
  4. Urad dhall - 1 tbsp
  5. Red chillies - 2 (acc to taste)
  6. Salt to taste
  7. Turmeric powder
For seasoning:-
  1. Oil - 3 tsp
  2. mustard seeds - 1/4 tsp
  3. Urad dhall - 1/2 tsp
  4. Asafoetida powder - a pinch
  5. Curry leaves
First soak channa dhall, urad dhall, toor dhall and redchillies in water for half an hour. Thaw the spinach (if you are using frozen box) and cook it for 5 to 6 mts. Drain the water and keep it aside. When the dhall is ready after soaking for 30 mts. grind it coarsely. Add a little more water to the dhall, add turmeric powder and steam cook it for 15 mts. It may take 15 mts for the dhall to cook. When it is fully cook, scramble it and keep it aside.

Take a pan, pre heat oil, splutter mustard seeds, add urad dhall, asafoetida powder and curry leaves and fry it till golden brown. Now add the scrambled dhall to it and fry it for a minute or two. Add the cooked spinach to it and mix it well. Add salt now and mix every thing well and let it on top of the stove for another 3 minutes. Serve it hot. This can be eaten as side dish or as a main dish with white rice.

1 comment:

Cooking Station said...

I love paruppu usli with any leafy vegetable. Thanks for adding Taste of Mysore to your blogroll. I will add you to mine.