Thursday, April 19, 2012

Bachalaaku pulgura/Malabar spinach sweet chutney


Whenever there is a Pune Warriors vs Chennai Super Kings match, it is like a mini-war at home. While one of us is a ‘super’ Dhoni fan, the other is an ardent believer in Ganguly’s glory. And just like this match is a mixed bag of emotions, the Malabar Spinach Chutney is a bag of tastes – pungent, sweet, spicy and leafy.


Preparation time: 15 – 20 mins

Serves: 2

Ingredients:

Bunch of Malabar spinach (bachalikura/basale soppu) 1
Medium sized onion 1
Green chillies 2
Cumin seeds (jeera/jeelakarra) 1 tsp
Jaggery (gud/bellam/bella) 1/4th cup
Tamarind (chintapandu) 1 blob
Refined cooking oil 2 tbsp
Red chillies 2
Mustard seeds 1 tsp
Black gram (urad dal/uddi pappu) 1 tsp
Pinch of asafoetida (hing/inguva) (optional)
Salt to taste

Method:

Wash, wipe and chop the Malabar spinach. Slit the green chillies and cut the onion.

In 2 tsp oil, fry the Malabar spinach to a lump. The spinach will leave water and form a lump. Fry the onion to golden brown. Sauté green chillies and set aside to cool.

Once at room temperature, blend to a fine paste the Malabar spinach, onions, green chillies, cumin seeds, jaggery, tamarind and salt to taste.

Heat oil and add mustard seeds. As they pop add red chillies, black gram and a pinch of asafoetida.

To the seasoning add the blended Malabar spinach paste and cook for 2 minutes.

Malabar spinach sweet chutney or bachalaku pulagura is a great rice supplement. It also tastes great with the South Indian snacks like Dosa and Idly.

2 comments:

Avargal Unmaigal said...

GOOD IDEA.IM SURE ITS VERY YUMMY CHUTNEY

I USE THE SAME MATHOD INSTAED OF SPINACH I USE CORRIANDER

Pratnee said...

That is a great idea too. Let us try your way this time:)

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