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

Spinach Mosaru Shaale

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 Tomato Saar, Onion Sambar, Dal Pakhtooni, Artekai Pappu.

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


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.