Palak Karagali

Palak Karagali

Palak Karagali is a side Havyaka cuisine. In our villages, we get basale leaves (malbar spinach). In cities, it is difficult to get basale leaves. Nearest alternative is to use palak. In this following Havyaka recipe, I demonstrate how to cook palak karagali, It is eaten along with rice/chapati.


  • Palak leaves -250 gm,                     
  • Green chillies - 2,
  • Tamarind -  small lemon sized ball
  • Salt - according to taste

For Seasoning: 

  • Garlic - 8 to 10 cloves,
  • Mustard seeds - 1 teaspoon,
  • Red Chilly - 1,
  • Oil - 1 teaspoon.

Preparation time: 30 minutes

Serves: 5-6.


Step 1:  Wash palak leaves and chop.

Step 2:  Cook the chopped palak along with green chillies and tamarind, water (maximum of 1/4 cup) and salt for about 10-15 minutes closing it with lid. After that, allow it to cool down and then grind it to paste.

Step 3: Boil it for about 5 minutes on low flame in a thick bottomed kadhai, then season it with garlic, mustard seeds and red chilly in oil. Mix it well.

Step 4: Enjoy!
Palak Karagali

Tip: Cook the chopped palak leaves well till the raw smell disappears. It is best enjoyed with rice or with chapati.

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