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Spinach(Paalak) in coconut paste
Published On: 04 Sep 2002
tamil: Keerai / Pasala Keerai
malayalam: Palak Cheera
kannada: Paalak / Kempu Baayi Basalae
hindi: Paalak / Poi
Bengali: Palang / Puin / Pui Shaakh
Marathi: Sag / Velbondi
Oriya: Poi / Palak
Punjabi: Poi / Palak
for more details, click the name of the ingredient
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
Bengali: Laban / Noone
English: Mustard Seeds
kannada: Sasuve / Karisasive
hindi: Rai / Banarasi Rai / Sarson
Bengali: Sarsay / Shorshe / Rai
Oriya: Sorisa / Sarosha
Punjabi: Rai / Banarasi Rai / Kalee Sarson
Kashmiri: Aasur / Sorisa
Urudu: Rai, Banarasi Rai, Kalee Sarson
Wash and cook spinach in water.
Grind it along with grated coconut, green chillies and garlic.
Pour it in a skillet and heat till it starts boiling.
Add salt and chilly powder along with water to make it semi-liquid paste. Boil for few minutes.
Heat oil in a pan and crackle mustard seeds and thymol seeds.
Pour it over the prepared gravy.
:- Serve hot with chapathis, parathas or plain rice.
add little dal cooked with salt and green chilly to the cooked palak. add a tspoon vegetable masala to this . really excellent with chappathi...
Somehow for me with palak it turned really bad but then I made some dal curry and added it with Palak curry and was ok.
My husband loved this recipe...and keeps asking me to make it every week...good job and keep it up
Sounds good.I`ll try it out today.But I have heard that palak has really high iron content and so you need to add tomatoes to the curry while cooking..
Very tasty and simple
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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