Spinach and Chick pea Lentil in Tamarind Sauce(Bachchali Kura Pulusu)

May 1, 2007 at 5:15 am 5 comments

Bachchali kura is a Popular green available in Andhra. It is available most of the time ,even here in U.S. I decided to post Bachchalikura Pulusu as my first entry to any event and my entry to JFI – Greens of Mahanandi. As I could not find exact english name for Bachchalikura,I made the name of my recipe as Spinach and chick pea lentil in tamarind sauce for the convinience of non telugu speakers.Any suggestions are welcome.
Back in my home,Bachcalikura or Oriental spinach(the name i see on the box where it is sold here in U.S) is available in plenty almost all through the year. It is a popular home garden green vegetable . The recipe I am posting here is made with bachchali kura. But this is the same recipe for other greens like gongura(sour greens),palak(spinach). So,bachchali kura can be repalced with any green like palak and gongura also.
recipe source: My Mom

prep’time: 20-30 mins
serves: 3-4 people

Ingredients:

2 stems spinach washed and finely chopped
1 cup chikpea lentil/chana dal
1 small lime sized tamarind to extract tamarind juice.
salt as required
chilli powder as required
1 tsp besan/chickpea flour mixed with water like pancake batter to thicken gravy
note:rice flour or con flour can also be used for this purpose.


For the seasoning:

1 tsp oil
1 dry red chilly
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds/methi seeds
1/4 tsp jeera
1 garlic flake
dash of asfoetida/hing(optional)

Method:
In a small heavy bottomed sauce pan add chanadal/chickpea lentil and add 2 cups water. Let it cook till 3/4 th done.i.e soft but not mushy. Now ,add the washed and chopped greens.Let them cook. Meanwhile,put the tamarind in warm water and extract the juice. Now,when the dal and greens are cooked till soft,add the tamarind juice.add salt and chilli powder according to your taste. Green chillies can also be used. But ,I prefer red chilli powder. Now,let this mixture boil together for a minute. To thicken the gravy now ,as mentioned in the ingredients,mix a tea spoon of besan with enough water to make a thin consistent batter. Add this to the boiling mixture. Keep stirring for a minute and let the gravy thicken. Turnoff the stove and keep aside.

For the seasoning,take a small pan,enough to fry the seasoning ingredients. Heat 1 tsp oil,add garlic. Let it fry for a min or till light brown shade. Now,add mustard seeds,fenugreek seeds,red chilly broken into pieces. Let mustard seed splutter.add a dash of hing if desired(for the nice aroma). Add this to the gravy. Serve it hot,wtih rice or roti.

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Entry filed under: Sambar and Sauces.

ASIAN FRIED RICE karappodi(curry leaf powder)

5 Comments Add your own

  • 1. trupti  |  May 2, 2007 at 4:01 pm

    Those combinations of flavors are lovely…looks very tempting.

    trupti

  • 2. Vyjayanthi  |  May 3, 2007 at 2:54 am

    looks really yummy. I have to try this today. I am from Atlanta. Hrere we find Bacchali as Indian Spinach so i can as well try with that

  • 3. gayatri  |  May 3, 2007 at 2:55 am

    your site looks good.I am really happy you are doing it.Keep up the good work

  • 4. Madhavi  |  May 3, 2007 at 3:53 am

    thankyou gayatri

  • 5. Madhavi  |  May 3, 2007 at 4:19 am

    thnks trupti!

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