Sunday, 22 September 2019

Palak soppina hashi / sasive



Ingredients : 1 cup = 250 ml
  • Palak leaves - 8 to 10 leaves / 100 gm (3/4 to 1 cup after chopping)
  • Green chilly - 1/2 / small one (depending upon your spicy level)
  • Grated coconut - 1/4 cup
  • Curd - 1/4 to 1/2 cup
  • Onion - 1 small sized (optional )
  • Salt - according to taste
For seasoning :
  • Urad dal - 1/2 teaspoon
  • Mustard seeds - 1/2 teaspoon
  • Red byadagi chilly - 1
  • Hing - a pinch
  • Oil - 1 teaspoon
Time : 20 minutes
Servings : 3

Method :
Step 1. Wash and finely chop palak leaves and green chilly.



Step 2. In a thick bottomed vessel, on LOW flame, pour chopped palak and green chilly. Add salt according to taste (no need to add any water). Close lid for 4 to 5 minutes. 


Step 3. Turn off the stove, when raw smell of palak completely disappears or colour of palak changes to dark green in colour. Also water content completely decreases. Allow to cool for few minutes.


Step 4. Grate coconut and grind it to fine paste by adding enough water while grinding.


Step 5. Pour ground paste into a mixing bowl.



Step 6. Chop onion into small pieces.


Step 7. Add chopped onion and curd to ground paste of coconut bowl. Mix well.


Step 8. Now add cooled palak to ground coconut mixture and mix well. Adjust salt.




Step 9. For seasoning, on LOW flame, heat oil and add urad dal, mustard seeds, red byadagi chilly and a pinch of hing. Allow mustard seeds to splutter. Turn off the stove.


Step 10. Season it on palak mixture. Mix well. Enjoy with rice!




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