• Vallarai paruppu masiyal

    1 vote
    Vallarai paruppu masiyal
    Prep: 40 min Servings: 4
    by Moms Times
    6 recipes
    The dish goes well with rice adding a spoon of ghee. This is a great healthy masiyal for kids and is recommended to feed them atleast once in a month. View the health benefits of Vallarai spinach for [email protected] Note: The tamarind pulp can be replaced by coconut paste also. Both of them aid to avoid the bitterness of the spinach.


    • ´╗┐Ingredients
    • moong dal - 150 gm
    • vallarai spinach - 50gm
    • shallots - 8
    • tomato - 2-3
    • tamarind pulp - a cup
    • gingelly oil - 1 cup
    • salt to taste
    • turmeric - 1 tsp
    • sambar powder - 5 tsp
    • cumin seeds - 1 tsp
    • garlic cloves - 3
    • To Tamper
    • gingelly oil - 1 tsp
    • mustard seeds - 1 tsp
    • curry leaves
    • red chilli - 1
    • asafoetida a pinch


    1. Cook moongdal in pressure cooker and keep aside. When it cooks, smash it slightly. Clean and rinse the spinach leaves. In a pan add a spoon of water and bring the leaves to get half - cooked closing the lid of pan. Allow it to cool. Meanwhile, rinse tomatoes and make a paste of tomato, cumin seeds and garlic cloves. Keep aside. Now peel the skin of shallots and rinse it. Cut it into smaller pieces.
    2. Heat some oil in tava. Once the oil is warm, add shallots. Stir till they split, now add the tomato, cumin, garlic paste with salt and turmeric. Stir well till the paste sets separating oil from it. Add sambar powder to it and mix well. Make a paste of the half-cooked spinach and add to it. Mix well and close the lid. Stir then and then. After you sense the aroma of spinach with cumin flavour add the cooked dal and tamarind pulp. Mix well. Close the lid. Allow to cook for 10 more minutes. The dish is ready. Tamper and garnish it with curry leaves.

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