SPINACH SAMBHAR

Ingredients:

Spinach - 1 small or 1/2 big bundle
Yellow lentils or thuvaram paruppu - 1/4 cup
Ghee - 1 tbsp
Mustard seeds - 1 pinch
Fenugreek seeds - few
Cumin seeds - 1 pinch
Garlic - 1 tsp finely chopped
Small onion - 1 tbsp finely chopped
Tomato - 1 small
Turmeric powder - 1/2 tsp
Dry roasted coriander powder - 1/2 tsp
Red chili powder - 1/2 tsp
Asafetida powder - a little
Salt to taste
Coriander leaves to garnish

Preparation:

Cook lentils separately. Finely chop spinach and set aside. Heat ghee in a pan and splutter mustard seeds. Add fenugreek, garlic, cumin, onion and tomato one by one.


When tomato is mashed add spinach, lower flame and allow to cook by closing with a lid.


After cooked add lentils with necessary water and all the other ingredients. Set heat to high now.


Mix well, when it comes to boil lower heat to medium and allow to cook well. When done add coriander leaves and serve with rice, idly or dosa.
 

GREENS GRAM VADAI

Ingredients:

Green gram split - 1 cup
Finely chopped spinach - 2 cups
Coriander leaves, mint leaves, vallarai/asiatic pennywort - each a handful
Salt to taste
Fennel seeds - 1 tbsp
Chopped green chillies - 2 (optional)

Preparation:

Soak the green gram splits in water for an hour.Then grind in a mixer coarsely.
Mix all the other ingredients.


Make balls in hand, flatten and deep fry in hot oil and serve hot.

DWARF COPPERLEAF / PONNANKANNI KEERAI CUTLET

Ingredients:

Cooked and mashed potatoes - 2 cups

Ponnankanni keerai - 4 cups

Grated carrots - 1 cup

Ginger and garlic(grated) - each 2 tsps

Fennel seeds - 1 tbsp

Turmeric powder - 1/4 tsp

Coriander powder - 1 tsp

Red chili powder - 1 or 2 tsp

Garam masala - 1 tsp

Salt to taste

Oil - 2 tbsp and to shallow fry

All purpose flour - 1.2 cup

Bread crumbs - 1 cup

Preparation:

Heat oil in a pan, add fennel seeds and ginger-garlic.

Now add keerai and mix well. Allow to cook.

After it is cooked add carrot and allow to cook for a few minutes.


Now add salt and mix well.


Add mashed potatoes, turmeric powder, coriander powder, red chili powder and garam masala. Mix together so that the masalas are mixed very good.


Now mix all purpose flour in water to make a watery consistency and set aside. In a broad bowl take bread crumbs. Shape the veggies mix to a cutlet.


Dip in flour mix and then in bread crumbs. Shallow fry in a pan in medium high heat.


Serve hot with ketchup.

FENUGREEK LEAVES PORIAL

Ingredients:

Fenugreek leaves - 1 bunch

Onion - 1

Green chillies - 2

Mustard seeds - 1/4 tsp

Green gram split - 2 tbsp

Grated coconut - 1/2 cup

Oil - 1 tbsp

Cumin seeds - 1/2 tsp

Salt to taste

Preparation:

First chop green chillies, onion and fenugreek leaves.

Heat oil in a pan and splutter mustard seeds. After that add green gram splits and mix until it turns light brown.

 

Now add chopped green chillies and chopped onions. Saute until it becomes translucent. 

Now add chopped leaves, add salt and mix well. Cover the vessel with a lid and cook for about 5 minutes. 

After it is cooked well add cumin seeds and grated coconut. 

Mix well and serve with rice.