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 Chane Ki Dal, Dal, Peanut Curry, Bengali Toker daal. Or try out these recipes from Karnataka Cuisine like Naikulu, Manglorean Pineapple Curry, Ladyfinger Pachidi, Chicken Puliyodharai .

Spinach Mosaru Shaale Recipe Card

Spinach Mosaru Shaale
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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

Method

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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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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