How to make Spinach Mosaru Shaale - Buttermilk mixed with ground coconut and spinach and tempered.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Spinach Leaves, Fresh Coconut (ताज़ा नारियल)
Cuisine : Karnataka
Course : Dals and Kadhis
Spinach Mosaru Shaale Recipe Card
Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age.
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits.
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.
For more recipes related to Spinach Mosaru Shaale checkout Konkani Palak Ambat, Simple Palak Dal. You can also find more Dals and Kadhis recipes like Mod Aleli Moongachi Amti, Dal and green chillies sambar, Dal Palak with Coconut, Dal Makhani.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Spinach Mosaru Shaale Recipe
Spinach Leaves blanched 1 medium
Fresh 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.
