Saturday, August 24, 2013

Mixed Green leaves Rasam and Dry Palya.

Mixed Green leaves  Rasam and Dry Palya is twin dishes and that goes well with plain rice. It is  one of the signature dish of every household of Karnataka.
Mixed green leaves and dry curry is a healthy dish and good for all age group. Use of leaves are regularly will help us to get good amount of minerals and vitamins. Rasam can be eaten with plain rice and it can be used as soup. We can have this palya with almost all main dishes. The dishes are normally spicy but I have made it moderate spice.
Let us see the recipes now :

First step :

Things Needed :
Palak-Methi and Dil leaves : Each 1 bundle.
Moong Dal : 1/2 Cup
Method:
1. Wash and cut all the green leaves in to small.
2. Wash daal .
3. Mix daal and green leaves and cook for 6 to 8 minutes. Do not pressure cook since it over cooks and the mixture will be very soft.
4. Now drain all the water from the daal -leaves mixture. Keep the drained water and dal -leaves mixture separately.
Let us prepare Rasam:

Rasam Recipe:

Things Needed :
Extract from cooked dal and Mixed leaves : 2 to 3 Glasses.
Mixed leaves and cooked dal mixture : 2 Tablespoons
Rasam Powder : 2 Tablespoons (Any brand)
Green chilly : 2 to 3
Tamarind Pulp : 2 Tablespoons ( 1 Marble size tamarind)
Salt : As required
Coriander leaves : 1 Tablespoon
For Seasoning :
Cooking Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry leaves : 5 to 6 or little more
Method :
1. Wash and cut coriander leaves, curry leaves, slit green chilly and grate coconut.
2. Now take 2 spoons of cooked daal-leaves mixture, 1 tablespoon of coconut mixture, rasam powder and grind it together using little water till paste. Soak tamarind in hot water and squeeze out the pulp. Keep it aside.
3. Keep a pan on the fire. Heat and put 1 tea spoon of oil mustard seeds, urd daal and ingh. Let the mustard spurt. Add curry leaves. Add the separated water from the cooked daal mixture. Add turmeric powder. Let it boil.
4 Now add ground coconut paste to the boiling water. Add tamarind pulp. Add required salt. Add water if required and boil for 5 minutes.
5. Add coriander leaves and a spoon of ghee. Put it in a serving bowl.

Dry Palya Recipe:
Things Needed :
Mixed leaves and dal mixture :
Ginger : An inch
Green chilly : 2
Curry Leaves : 1 Handful
Coriander leaves : 2 to 3 Tablespoon
Cooking oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Salt : As required
Turmeric powder : A pinch
Method :
Wash and cut curry leaves, coriander leaves, slit green chilly and grate ginger. (Remove the outer layer and wash it again before grating)
1. Keep a big pan on the fire. Heat and put 1 table spoon of oil. Put 1/2 tea spoon of mustard seeds. Let it spurt. Add jeeara and curry leaves to it.
2. Add cut green chilly and fry for 10 seconds. Add separated dal-leaves mixture. Mix it nicely.
3. Add required salt, grated ginger and turmeric powder to the mixture and mix it well.
4. Add fresh grated coconut.  Mix well and cook for 1 minute. Add coriander leaves and shift the dry palya to a serving bowl.

Note:
Adding onions and garlic to dry palaya is optional. Just fry it along with seasonings. Adding more chilly is optional. Spicy dry palya taste better. Adding little ghee to rasam adds to the taste. Adding fried garlic adds to the taste. (Optional - I have not added). You can also add some garam masala to dry palya. (I did not ).

Soup Recipe.
You can also prepare Soup with the drained water.
1. Add pepper and salt and lemon juice to the mixture and boil. Grind 2 tablespoons of daal-leaves mixture and add it to the soup. Add a spoon of corn flour dissolved in one cup of water. Add coriander leaves and grated ginger. Serve this hot soup and some papad.
Time : 30 Minutes
Serves : 2 to 3 .

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