Bachali Koora Pappu

>> Saturday, August 2, 2008

Bachali Koora is another kind of spinach. Also called as "Malabar Spinach", "Mong Toi"in Chinese, "Poi" in Hindi, "Pasalai Keerai" in Tamil. Check for the above names in any grocery store if you want to find one. Unlike spinach, these leaves are broad and the stem is thick.
Basically, I love to add more green vegetables to my cooking like my mother, as it's a must for us at home to have one green vegetable daily.
You can prepare so many varieties with this vegetable like dal, soup(pulusu,kozhambu) and curry. Who can ever forget the famous and yummy "Kanda Bachali". Kanda Bachali is one of my fav's and i am sure for almost all the Andhra people. Will post that recipe soon but before that goes my dal vareity of this vegetable.

Ingredients :
Toor Dal - 1 cup
Bachali Koora leaves - 1/2 bunch (big)
Tomato - 1
Green/Red Chillies - 3
Taramind - 1 lemon size
Turmeric - pinch
Chilli Powder - 1 tsp

Chana Dal - 1/2 tsp
Urad Dal - 1/2 tsp
Jeera(Cumin Seeds) - 1/2 tsp
Mustard Seeds - 1/2 tsp
Methi Seeds - 2
Dry Red Chillies
Curry Leaves
Hing - pinch

1. In a pressure cooker, wash and pressure cook the toor dal to 3 whistles.
2. Wash the leaves, cut them and keep aside.
3. In a pan, heat oil, do the seasoning and once the seeds start to splutter, add the cut leaves and tomato. Saute for few mins.
4. Meanwhile, soak the tamarind in lukewarm water ( or microwave the tamarind in water for 30sec) for more pulp. Extract the pulp.
5. Add the tamarind pulp to the pan, stir it and cover it with a lid.
6. Once the tomatoes and the leaves are completely cooked, add the turmeric and mix it well.
7. Add the cooked dal , salt and chilli powder.
8. Cook the dal covered for 5mins.
9. Once it starts to bubble, turn off the stove.

Serve with hot rice and ghee.


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