Back after a "Sick" break. It was by all means sickening and very upsetting. Someone has been falling ill week after week and it was horrible to cope with the situation. But somehow managed to come out this sickening season and here I am ready with my new post.
My grandma has a Telugu connection and she coined this word "Keerai Pappukura" which is more of a keerai sambhar kinds. Here is the recipe.
Ingredients :
- Spinach - 1 bunch (washed & chopped)
- Moong Dhal (Payathamparuppu) - 1 cup
- Chopped tomatoes - 1 cup
- Sambhar powder - 1 1/2 tbsp.
- Salt - to taste
- Water - As needed
For seasoning:
- Mustard - 1 tsp
- Oil - 1 tsp
- Red chillies - 1 or 2 nos (based on the spice level)
- Asafoetida - 1 small piece (powder can be used when the hard one is not available)
Method:
In a pressure cooker, add the lentil, the chopped spinach, chopped tomatoes, sambhar powder and water(add only enough water such that the spinach and the lentils get drenched as spinach has the tendency to ooze out water). Based on the pressure cooker's settings, cook the mixture until the lentil gets cooked nicely. Keep it aside until the pressure subsides
In a wok, heat oil and add mustard. Once it starts to splutter, add red chillies and asafoetida. Take out from heat and add it directly to spinach and lentil mixture.
Add salt now and bring the spinach and lentil mixture to boil on a medium flame. The spice would get mixed up nicely. Spinach sambhar is ready to be served.
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