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

This is an exclusive website recipe.

Main Ingredients : Spinach leaves (palak), Scraped coconut

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.

Spinach Mosaru Shaale Recipe - how to make Spinach Mosaru Shaale


Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy


  • Spinach leaves (palak) blanched1 medium

  • Scraped coconut 1/4 cup

  • Green chillies 2

  • Fresh coriander leaves a few sprigs

  • Ginger grated1/4 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 chopped1 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.