Yogurt or Buttermilk gravy along with spinach and fresh grated coconut
1. Wash the spinach leaves thoroughly in cold water taking its stem apart , drain it and keep it aside. 2. Take a kadai or deep frying pan and heat it. 3. When pan becomes slightly hot add 2 tsp of jeera to it. 4. When jeera start spluttering add the washed spinach leaves to the pan and toast it along with jeera. 5. When the leaves become tender remove it from heat and allow it to cool. 6. When the above mixture have become cool add them to the blender along with 2 green chillies and 1 cup freshly grated coconut. Grind them to a smooth paste.Add water if desired. 7. To the ground mixture add the sour beaten yogurt or buttermilk and mix them well. 8. Add salt to taste. 9. For seasoning, add 1 tbsp of oil in pan and heat.Add mustard seeds, split urad gram, split yellow gram , red chillies and curry leaves. 10. Pour the seasoning over the palak mixture and Thambuli is ready to serve.
How to make the tasty recipe procedure as follows:1. Wash the spinach leaves thoroughly in cold water taking its stem apart , drain it and keep it aside. 2. Take a kadai or deep frying pan and heat it. 3. When pan becomes slightly hot add 2 tsp of jeera to it. 4. When jeera start spluttering add the washed spinach leaves to the pan and toast it along with jeera. 5. When the leaves become tender remove it from heat and allow it to cool. 6. When the above mixture have become cool add them to the blender along with 2 green chillies and 1 cup freshly grated coconut. Grind them to a smooth paste.Add water if desired. 7. To the ground mixture add the sour beaten yogurt or buttermilk and mix them well. 8. Add salt to taste. 9. For seasoning, add 1 tbsp of oil in pan and heat.Add mustard seeds, split urad gram, split yellow gram , red chillies and curry leaves. 10. Pour the seasoning over the palak mixture and Thambuli is ready to serve.
How to make the tasty recipe description mentioned here,Yogurt or Buttermilk gravy along with spinach and fresh grated coconut1. Wash the spinach leaves thoroughly in cold water taking its stem apart , drain it and keep it aside. 2. Take a kadai or deep frying pan and heat it. 3. When pan becomes slightly hot add 2 tsp of jeera to it. 4. When jeera start spluttering add the washed spinach leaves to the pan and toast it along with jeera. 5. When the leaves become tender remove it from heat and allow it to cool. 6. When the above mixture have become cool add them to the blender along with 2 green chillies and 1 cup freshly grated coconut. Grind them to a smooth paste.Add water if desired. 7. To the ground mixture add the sour beaten yogurt or buttermilk and mix them well. 8. Add salt to taste. 9. For seasoning, add 1 tbsp of oil in pan and heat.Add mustard seeds, split urad gram, split yellow gram , red chillies and curry leaves. 10. Pour the seasoning over the palak mixture and Thambuli is ready to serve.