palak erissery/palak curry/spinach curry

Name: Palak erissery/Palak curry/Spinach curry
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Cuisine: Indian - Kerala
Ingredients: 3/4 cup tuvar; 1 bunch spinach; 1 tsp turmeric; 1 tsp red chilli powder; 1.5 tsp salt; 1.5 unit/count tomatoes; 2 tbsp coconut (shredded); 1 unit/count onions; 1 tbsp oil; 1 tsp jeera; 2 cup water

@beena-gopalakrishnan

Cooking Time

45min

Prep Time

20 min

Serves

Categories

Curry

Dinner

Lunch

Main Dish

Cooking tools used

Mixer Grinder hungry democracy Pressure Cooker icon

Pressure Cooker

Cuisines

Indian - Kerala

Ingredients

Main Section

tuvar

3/4 cup

spinach

1 bunch

turmeric

1 tsp

red chilli powder

1 tsp

salt

1.5 tsp

tomatoes

1.5 unit/count

coconut (shredded)

2 tbsp

onions

1 unit/count

Medium size

oil

1 tbsp

jeera

1 tsp

water

2 cup

Authors Directions

Step 1

Soak tuvar dal in water for half an hour. Wash & cut palak & cook it in cooker alongwith soaked tuvar dal, turmeric, red chilly powder, cut tomatoes & water by giving the required number of whistles. Then switch off the gas & allow the pressure to release normally.

Step 2

After the pressure releases open the cooker, add salt & boil for 2 minutes. Then add coconut paste after gringing it alongwith jeera & boil it for 5 minutes. Then switch off the gas.

Step 3

Take oil in a small kadai & saute cut onions till brown & pour it into the curry. Palak curry is ready to be served with rice alongwith a side dish, pappad, curd & pickle.

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