Quick Palak Dry Curry

Palak/Spinach leaves are loaded with healthy benefits. Here I have tried quick and simple Palak /Spinach dry curry which goes well with almost all the main dish.

I have used Palak leaves, onions, green chilly, little ginger and coconut.
Let us see some benefits of eating Palak /Spinach Leaves in our diet.
Palak /spinach leaves are rich source of minerals and vitamins. Palak/Spinach can be eaten as raw in salads and be cooked in varieties of curries. We Indians normally cook Spinach and eat.
Spinach / palak is good for regulating our blood pressure. It helps to build strong muscles. Palk helps in taking care of skin and eyesight. Spinach is filled with potassium, magnesium, iron, zinc and calcium. It contain vitamins like folate, vitamin A, vitamin B6, vitamin C, vitamin K. Spinach is loaded with beta carotene and good for eyesight. It helps to boost eye healthy and prevents vitamin A deficiencies. It has anti inflammatory properties. Palak leaves do contain different types of antioxidants and provide neurological benefits to people. Folate content in Spinach helps to reduce the risk of Alzheimer disease. Potassium in Spinach helps to take care of brain health. Palak leaves contain high amount of potassium and low amount of sodium. So palak leaves are good for people who suffer from high blood pressure. It also helps to reduce the hypertension and relaxes blood vessels.
Let us see the recipe Now :

Things Needed :

Palak Leaves : 1 Big Bundle
Onions : 2 Medium sized
Green chilly : 2
Ginger : Grated ginger 1 teaspoon.
Pepper Pods : 3 to 4
Coconut : 2 Tablespoons
Salt : As required
Turmeric Powder : A little
For Seasoning :
Cooking Oil : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6

Method :

1. Wash and cut palak leaves into small and keep it aside. Wash and slit green chilly and cut curry leaves.

2. Remove the outer layer of onions and cut in to small and keep it aside. Crush pepper pods.
Wash and remove the outer layer of ginger, wash it again. Grate it and keep it aside.
3. Keep a pan on the fire and heat. Add oil, mustard seeds and let mustard seeds splutter.
4. Add jeera/cumin seeds and fry. Add slit green chilly and curry leaves.
5. Add cut onions, grated ginger and crushed pepper pods. Mix all the ingredients nicely and stir slowly.

6. Fry this mixture for 2 to 3 minutes. Add cut Palak / Spinach leaves and stir slowly.

7. Add a little turmeric powder, required salt and mix it slowly. Now cover the pan and cook the mixture till it turns soft. ( On low flame ).

8. See that it turned soft and well cooked. Let all the moisture disappear from dry Palya.

9. Add fresh grated coconut and mix it well. Shift the ready Palak Dry Curry/Palya to a serving dish.

10. Serve with the main dish you have prepared.

Note :

Do not add any water while cooking this curry. Onion and leaves do contain moisture and helps to cook the leaves soft. Adding any other masala /spice is optional. Adding coconut is optional. Adding more chilly is optional.
Time : 15 Minutes.
Serves : 2 to 3 .

Palak/Spinach - Jack Seeds Curry

Palak /spinach leaves are the healthiest leaves. They available plenty around the year. Here I have tried " Palak/spinach  - Jack Seeds Curry and it goes well with almost all the main dishes.

 I have used palak, jack seeds, toor dal, coconut and some simple spices which are available plenty in our kitchen store.
Let us see some benefits of using Methi seeds in our diet.
Fenugrik / Methi seeds are loaded with medicinal values. It is rich in fiber and helps to lower the blood sugar level. It helps to keep our body cool and good for digestion. Methi seeds are good for heart burn and diabetes. It is good for balancing cholesterol level in our body. It is good herbal remedy for menopause and the menstruation period. ( It helps to reduce the abdomen pain during periods). Methi seeds are good for loss of appetite. They are rich in antioxidant properties.
Normally the people in Dakshina Kannada, Malenadu and surrounding areas do not use much of onions in cooking. They prefer to use the particular vegetable ( choose any one vegetable) for a curry.
No Onion or No Garlic is added in this Palak/Spinach -Jack Seeds Curry.
Let us see the recipe now

Things Needed :

To Cook :
Palak/Spinach leaves : 1 Bundle ( Small )
Jack Seeds : 1 Handful
Toor dal : 1/2 Cup ( Two Handful )
Methi Seeds : 1/2 Teaspoon
To Grind :
Spice Powder : 2 to 3 Teaspoons
Tamarind : 1 Small marble size
Coconut : Fresh : 1/2 Cup
To Season :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry leaves : 5 to 6 leaves
To Add : 
Salt : As required
Turmeric powder : A pinch
Jaggery : 1/2 Teaspoon ( Or very little ).

Method :

1. Remove the outer layer (hard cover) from jack seeds and cut them into small pieces.
2. Wash toor dal, jack seeds and pressure cook for 6 to 8 minutes and keep it aside. (Let it cool).
3. Wash and cut palak leaves. Pressure cook palak/spinach leaves with methi seeds till the leaves turn soft.

4. Grate coconut and grind it with spice powder and tamarind. Add required water to grind.

5. Keep a pan on the fire and put cooked palak leaves. Add toor dal and jack seeds.
6. Add required salt,jaggery and a pinch of turmeric powder. Let it boil for 3 to 4 minutes.
7. Now add ground coconut and spice mixture. Mix it well and let it boil for 2 to 3 Minutes.

8. Shift the ready Palak /Spinach - Jack Seeds Curry to a serving dish.

9. Add mustard seeds, urid dal, ingh and curry leaves seasoning to the ready curry and serve.
10. This curry goes well with almost all the main dishes like plain rice, idli, dosa, chapati or any type of rotis.

Note :

Using methi seeds to cook helps to reduce the cholesterol level in the food. It adds to the taste. Adding jaggery is optional.I have used clean tamarind. You can use tamarind pulp instead of tamarind. Soak tamarind in warm water and squeeze out the pulp. It is always better to use tamarind pulp. Use of home prepared spice powder is optional. You can use any type of sambar /rasam powder.
Use of coconut oil is optional.
Time : 30 Minutes 
Serves : 4 to 5.

Home prepared Spice Powder 

Things Needed :
Coriander seeds : 2 Tablespoons
Methi seeds : 1/4 Teaspoon
Channa dal : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Red chilly (Only byadagi) : 5 to 6
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch

Method :

Dry roast or fry  all the ingredients one by one with 1/2 teaspoon of coconut oil and dry grind once it is cooled.
You can grind this spice powder with coconut or use it directly and prepare sambar. (with out coconut).
This proportion is good to use for 1 time..

Mixed Leaves Spicy Dal

Mixed Leaves spicy Dal is one of the side dish that goes well with almost all the main dishes. It is prepared using 2 to 3 or more types of leaves and dals, like toor/moong/masoor/chana etc. 

I have used the leaves which we got from our home garden (grown in pots) and toor dal. I have added green tamarind chutney/tokku which I got from Dharwad. ( Our daughter in law Vidya's Home town).

Tamarind chutney/tokku is home prepared, using unripe tamarind, green chilly, roasted methi seeds and salt. Tokku taste so yummy and it goes well with hot rice and ghee, or adding to any dal preparation even I have tried Tamarind Tokku vegetable rice.    

Let us see some benefits of eating  tamarind in our diet.

Tamarind helps to reduce inflammation in our body. It helps to improve eye health, boost respiratory health and helps to heal skin conditions. It is good for digestive system. It relieve pains and strengthen our immune system. It helps to lower the cholesterol and good for kids since it fight against the worms in kids stomach. Tamarind is rich source of dietary fiber. It helps in easing constipation problems. It is rich in Vitamin C, Vitamin E, Vitamin B, Calcium, Iron, Phosphorous, Potassium, Manganese. It is rich in antioxidants and anti inflammatory properties.

As I said I have used our home grown Palk, Dil Leaves and very little basale /Malabar Leaves.

No Onion OR No Garlic is used in this " Mixed Leaves Spicy Dal".

Let us see the recipe Now : 

Ingredients : 

To Cook :

Dil Leaves : 1 Small Bundle

Palak : 1 Small Bundle

Malabar Leaves/Basale Leaves : One Handful 

Toor Dal : 1/Cup 

To Add :

Dry ginger powder : 1/2 Teaspoon

Tamarind Chutney /Tokku : 1 Teaspoon

Crushed pepper pods : 4 to 5 

Salt : As Required 

Coriander leaves : 2 Tablespoons

Butter/Ghee : 1 Teaspoon (Optional).

To Season : 

Cooking Oil : 1 Teaspoon

Mustard Seeds : 1 Teaspoon

Jeera : 1/2 Teaspoon

Green chilly : 2 to 3 

Curry Leaves : 6 to 8 or little more

Ingh/Asafoetida : A little 

Method : 

1. Clean and Wash all the leaves nicely and cut into small pieces.

2. Pressure cook it for 6 to 8 minutes.

3. Wash dal and pressure cook separately.

4. Wash and slit green chilly and cut coriander leaves.

5. Keep a big pan and put cooked leaves and dal together.

6. Add turmeric powder and salt.

7. Add dry ginger powder and pepper pods.

8. Add tamarind chutney/tokku. Stir slowly and mix it well. Let it boil for 2 to 3 minutes.

9. Keep a pan and prepared mustard, jeera seasoning. Add slit green chilly and fry it nicely.

10. Add ingh and curry leaves to seasoning and add this seasoning to Mixed Leaves Spicy Dal.

11. Boil it for another 3 to 4 minutes. Shift it to the serving bowl.

12. Serve with your choice of main dish.

Note :

Cooking leaves in pressure cooker helps them to be soft. It can be cooked without using pressure cooker. (Optional). Use of onions and garlic is optional. ( I have not used). You can use tamarind pulp instead of tamarind chutney/tokku. Taste differs. Adding a teaspoon of butter/ghee to Mixed Spicy Dal taste better. (Optional). Use of more/less chilly is optional. 

Time : 30 Minutes.

Serves : 3 to 4.

Radish - Palak - Malabar Leaves Curry

Radish - Palak - Malabar Leaves curry is one of the side dish which goes well with almost all the main dishes. It is an excellent combo for plain rice/ rotis/chapatis/poori/dosa/idli and even with raagi balls/mudde.

Malabar leaves and palak leaves are from our garden, used some radish and home prepared curry powder.
Let us see the benefits of " Pepper ".
Pepper / black pepper good for cough and cold. It gives good relief from respiratory disorders. Good for constipation, indigestion, anemia, muscular strains, diarrhea and heart diseases. It has antibacterial properties. They are rich in manganese, iron, potassium, vitamin C, vitamin K and dietary fiber. They are rich in anti inflammatory properties. Pepper helps to prevent gas formation in intestines.
Use of home made pepper powder is more beneficial to our health. They retain the freshness and using a pinch of black pepper to every meal is good for easy digestion and taste. It improves our health and take care of it.
Remember that, the person who had a surgery should not use much of pepper. It can have an irritating effect on the intestines.
As I said it earlier I have used Malabar leaves and Palak/Spinach leaves with dal and radish.
No Onion or Garlic used in this curry.  Palak/Spinach and Malabar leaves grown in our garden.
(Grown in Pots).

Things Needed :

Toor Dal : 1/2 Cup
Palak Leaves : 1 Bundle (Small bundle)
Malabar Leaves : 1 Handful
Raddish : 4 to 5
Curry Powder : 1 Tablespoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Pepper Pods : 4 to 5
Methi seeds/fenugrik seeds : 1/4 Teaspoon
Tamarind : A small marble size
Coconut : 2 to 3 Tablespoons
Salt : As required
For seasoning :
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 6 to 8

Method :

1. Wash and cook toor dal (Pressure cook) and keep it aside.
2. Wash and cut malbar leaves and palak leaves and keep it aside.
3. Wash and remove the outer layer (scrape out ) and cut them into small pieces.

4. Cook malbar leaves, palak leaves and radish with required water till its soft.
5. Soak tamarind in little warm water and squeeze out the pulp. Crush pepper pods and keep it aside.
6. Grate coconut and grind it with jeera/cumin seeds and curry powder with required water.

7. Keep a pan on the fire and put cooked dal and leaves - radish mixture. Add methi / fenugrik seeds.
8. Add tamarind pulp, required salt and little turmeric powder. Let it boil for 2 to 3 minutes.

9. Add ground coconut mixture, crushed pepper pods and mix it nicely and boil for 3 to 4 minutes.

10. Shift it to a serving dish and add mustard seeds seasoning. Serve it with the main dish you have prepared.

Note :

You can use moong dal instead of toor dal. Use of onions and garlic is purely optional. Use of any spice powder of your choice is optional. I used home prepared curry powder. Use of more/less spice is optional. Adding methi seeds helps to reduce the cholesterol content in the curry. Adding crushed pepper pods helps to subside the gas in the curry.
Time : 20 to 25 Minutes.
Serves : 4 to 5.  

Home made curry powder :

Dry roast 1 teaspoon of urid dal and 2 tablespoons of coriander seeds with 5 to 6 red chilly (byadagi) on low flame. Put off the fire and add a handful of curry leaves and a pinch of ingh/asafoetida.

Dry grind it when it is cooled. 

(This quantity is enough for only 1 time).

Palak - Amaranth Leaves Curry.

Amaranth/ Harive soppu (Kannada) leaves are one of the healthy leaves.  They are store house of vitamins, minerals and other healthy properties. Here I have used green Amaranth leaves +  Palak with channa dal. I also have used some mild spices.
Palak - Amaranth Leaves curry goes well with all the main dishes including naan, roti, idli, dosa and plain rice.

Lets see some benefits of eating  Amaranth leaves in our diet.
Amaranth leaves are good for boosting bone strength, lower the blood pressure and it helps to improve the immune system. It helps to maintain healthy hair and good for weight loss. They contain high amount of protein, anti-oxidants and anti-inflammatory properties. They are good for bone developement since they are rich in calcium. They are good for digestion because of their fiber content. They are gluten free. They also help to balance the cholesterol level in our body.
Please note that people who are suffering from kidney stone and gall bladder problems should take care while using the amaranth leaves because amaranth leaves contain moderate level of oxalates.( A kind of salt or ester of oxalic acid). Eating amaranth leaves might lead to problem.

No Onion & No Garlic are used in this Palak - Amranth Leaves Curry.

Ingredients :

To Cook :
Channa Dal/Kadale bele : 1 Cup
Palak /Spinach Leaves : 1 Bundle (Medium)
Amaranth Leaves : 1 Bundle (Medium)
Green chilly : 2
Tomatoes : 2
Capsicum : 1
Ginger Gratings : 1 Teaspoon. (a small piece)
To Add :
Pepper pods : 4 to 5
Jeera/Cumin Seeds : 1/2 Teaspoon
Lemon Extract (Juice) : 1 Teaspoon
Coriander leaves : 2 Tablespoons
Salt : As required
Ghee/Butter : 1 Teaspoon
Seasoning :
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry Leaves : 6 to 8 leaves

Method :

1. Wash and cut leaves into small.
2. Wash channa dal and pressure cook with 1/2 cup of water for 6 to 8 minutes.

3. Wash and cut tomatoes, capsicum, green chilly and coriander leaves.
4. Wash and remove the outer layer of ginger and wash it again and greate it and keep it aside.
5. Dry roast pepper and jeera and powder it. (fresh is always better)
6. Squeeze out the lemon extract and keep it aside.
7. Keep a pan on the fire and add oil and heat. Add mustard seeds and let it splutter.
8. Add jeera, ingh and curry leaves. Add cut palak and amaranth leaves.

9. Fry nicely and add tomatoes, green chilly and capsicum. Fry for a minute.
10. Add salt, grated ginger, little turmeric powder and required water. (1/4 Cup will do).

11. Cook on low flame till they turn soft. (I have used pressure cooker).
12. Now add cooked channa dal, powdered jeera and pepper.

13. Mix it well and let it boil for 4 to 5 minutes. Put off the fire and add lemon extract.

14. Mix it well and shift the curry to a serving dish. Add coriander leaves and a spoon of ghee.

15. Palak - Amaranth Leaves Curry is ready to serve.

Note : 

The leaves should be cooked till soft to get the good taste. Adding onions and garlic is optional. You can also add half teaspoon of garam masala to get spicy taste. Adding little red chilly powder is optional. Adding ghee or butter is also optional. Add water according to your wish. (More/Less).
Time : 30 minutes
Serves : 3 to 4