How to make Spinach Mosaru Shaale Recipe - Buttermilk mixed with ground coconut and spinach and tempered.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Spinach leaves (palak) ( पालक के पत्ते ) , Scraped coconut ( कसा हुआ नारियल )

Cuisine : Karnataka

Course : Dals and Kadhis

Spinach Mosaru Shaale

Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

For more recipes related to Spinach Mosaru Shaale checkout Konkani Palak Ambat , Palak Kadhi , Simple Palak Dal . You can also find more Dals and Kadhis recipes like Ambat Varan, Chatpati Moong Daal, Bhinda Ni Kadhi, Amritsari Sookhi Dal. Or try out these recipes from Karnataka Cuisine like Mysuru Rasam, Vaangi Bhath, Udupi Prawn Pulao, Bisi Bele Hulianna.

Spinach Mosaru Shaale Recipe Card

Spinach Mosaru Shaale

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Spinach Mosaru Shaale

  • Spinach leaves (palak) blanched 1 medium

  • Scraped coconut 1/4 cup

  • Green chillies 2

  • Fresh coriander leaves a few sprigs

  • Ginger grated 1/4 teaspoon

  • Garlic 1 clove

  • Black peppercorns 6

  • Buttermilk 3 cups

  • Oil 1 teaspoon

  • Mustard seeds 2 teaspoons

  • Cumin seeds 1/2 teaspoon

  • Curry leaves 4-5

  • Onion chopped 1 small

  • Salt to taste


Step 1

Grind spinach, coconut, green chillies, coriander leaves, ginger, garlic and peppercorns to a smooth paste. Add the ground paste to buttermilk and mix well.

Step 2

Heat oil in a non-stick pan, add mustard seeds, cumin seeds and curry leaves. When the seeds splutter, add onion and sauté till the onion turns translucent.

Step 3

Remove from heat and allow it to cool down to room temperature. Add this to the buttermilk mixture with salt and mix well. Serve with steamed rice and a dollop of pure ghee.

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