Clearcals

Serving Size 1 Small Cup (100 g)
Calories84.3 kcal
Carbs9.9 g (39.5 kcal)
Protein2.0 g (7.8 kcal)
Fats4.1 g (37.0 kcal)

Pasalai Keerai Senai Kizhangu Kuzhambu recipe

Name: Pasalai Keerai Senai Kizhangu Kuzhambu
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: 100 Grams of Spinach; 100 Grams of Tomato ripe local; 2 Table Spoon of Tamarind pulp; 200 Grams of Yam ordinary; 20 Grams of Coriander leaves; 100 Grams of Onion big; 0.5 Tea Spoon of Cumin seeds; 2 Grams of Fenugreek seeds; 0.5 Tea Spoon of Turmeric powder; 2 Table Spoon of Coconut kernal dry; 2 Grams of Mustard seeds; 2 Tea Spoon of Rice bran oil; 1 Tea Spoon of Salt; 200 Milliliter of Water; 1 Tea Spoon of Ginger garlic paste; 1 Tea Spoon of Red chilli powder; 1 Grams of Cinnamon; 1 Tea Spoon of Fennel seeds; 0.5 Tea Spoon of Coriander powder

Pasalai Keerai Senai Kizhangu Kuzhambu is a good source of dietary fiber, potassium, vitamin C, lycopene, copper, manganese, and an excellent source of vitamin D, beta carotene, and lutein. It helps strengthen bones and boost immunity.

Cooking time: 10 minutes

Serves: 8 persons

Ingredients

Spinach

100 Grams

Tomato ripe local

100 Grams

Tamarind pulp

2 Table Spoon

Yam ordinary

200 Grams

Coriander leaves

20 Grams

Onion big

100 Grams

Cumin seeds

0.5 Tea Spoon

Fenugreek seeds

2 Grams

Turmeric powder

0.5 Tea Spoon

Coconut kernal dry

2 Table Spoon

Mustard seeds

2 Grams

Rice bran oil

2 Tea Spoon

Salt

1 Tea Spoon

Water

200 Milliliter

Ginger garlic paste

1 Tea Spoon

Red chilli powder

1 Tea Spoon

Cinnamon

1 Grams

Fennel seeds

1 Tea Spoon

Coriander powder

0.5 Tea Spoon

Instructions

Preparation

Grind the coconut and fennel seeds to a fine paste. Cook the cubed yam in boiling water for 5 minutes or till it becomes half cooked and keep it aside.

Cooking

Meanwhile, heat the oil in a pan and do the tempering with mustard seeds, fenugreek seeds, cumin seeds, and an inch of cinnamon. Sauté the onion till it becomes transparent. Now add the ginger-garlic paste, chopped spinach leaves, tomato, and yam pieces. Saute it well for 2 minutes.

Add the spices

Add in the red chili powder, coriander powder, turmeric powder. Give it a mix and fry it for a minute. Add the tamarind extract and salt along with a cup of water and let it cook till the oil separates. Now add the ground paste and mix it well, let it boil for 2-3 minutes. Finally, add coriander leaves. Allow to cook it for a couple of minutes and put off the flame.

Serving

Serve it with rice and pappad or roti

Nutrition Label