Tuesday, March 3, 2009

Spinach Sambar

2 cup Spinach
1/2 cup fresh/frozen/dried/canned Green Peas
1/2 cup chopped Onion
3/4 cup fresh/frozen shredded Coconut
1tsp Coriander seed
1/2tsp Cumin seed
2 Red Chillies
grape size Tamarind
pinch of Asafoetida powder
Salt to taste

2tsp Canola oil (or any cooking oil)
1/4tsp Mustard seeds
1 red chilly
3 to 4 Curry leaves

  • Wash and cut spinach into small pieces. Cook the spinach and peas (only if peas are fresh/frozen)
  • If peas are dried then soak it in hot water for around 4hrs and cook it in the pressure cooker until tender. Once the spinach is almost cooked add cooked peas
  • Heat a pan with 1tsp oil in medium flame. To it add cumin seeds, coriander seeds and red chillies. Fry until it gives out a nice aroma
  • To the pan add onions and fry for it for 5mins
  • Grind shredded coconuts, tamarind, fried onions, fried seeds and chillies into a smooth paste with sufficient water {If coconut is frozen; use hot water}
  • To the cooked spinach peas add salt and puree. Add water if required. Let it boil properly.
  • Heat a pan with oil; add mustard & red chilly. Once mustard starts to splutter add curry leaves and asafoetida powder
  • Add seasoning to the curry
Nutrition Facts of
(for source/detailed information; click on the vegetable name)
Spinach -
  • Excellent source of iron, vitamin C and vitamin A
  • Good source of folate, magnesium and vitamin E
Green Peas -
  • Very good amounts of 8 vitamins, 7 minerals, dietary fiber and protein
  • Good source of folic acid and a good source of vitamin B6

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