Mooli / Radish and mixed leaves Curry is a side dish and is full of nutritious and cooked with fresh spices.
I have used palak / spinach, goli soppu /purslane leaves and mooli/ radish.
The leaves are from our home. We have put some plants in the pot. And we get fresh, organic leaves.
Let us see the benefits of Goli Soppu/Purslane leaves.
The scientific name of Goli Soppu/Purslane leaf is Portulaca oleracea. The other names are pursley, pig weed or verdolaga.
Goli Soppu leaves are very low in calories and fats. They are rich source of dietary fiber, vitamins and minerals. Fresh leaves are rich in Omega -3 fatty acids and is good for heart health. The leaves are rich source of Vitamin A, It is rich in antioxidant and vitamin for vision. It is good for skin health and heart health. It is rich in vitamin C and some B complex vitamins. They contain minerals like iron, magnesium, calcium, potassium and manganese.
Bimbli /Averrhoa bilimbi (commonly known a sbilimbi, cucumber tree / sorrel tree) is a fruit bearing tree of Averrhoa fimily
Let us see the recipe now :
No Onion or No Garlic is used in this recipe.
Toor Dal : 1/2 Cup
Goli Soppu /Purslane leaves : 1 Bowl
Palak /Spinach leaves : 1 Bowl.
Mooli /Radish : 2 Medium sized
Slit Green chilly :2
TO Grind :
Coconut : 1 Cup
Coriander Seeds : 1 Table spoon
Jeera/cumin seeds : 1/2 Teaspoon
Dried Bimbli : 5 to 6 Pieces
Chilly powder : 3/4 Teaspoon
To Add :
Salt : As required
Coriander leaves : 2 Tablespoons
Seasoning with :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
2. Wash and put toor dal to a pressure cooker.
3. Add cut leaves, radish, a slit green chilly and little turmeric. Add required water and cook for 5 minutes.
4. Grate coconut and grind it with coriander seeds, bimbli, jeera/cumin seeds and red chilly powder
5. Add required water to grind.
6. Keep a pan and add cooked vegetables and dal. Add required salt. Let it cook for 2 minutes.
7.Add ground spice - coconut mixture and mix it well. Add 3 to 4 methi seeds to it. mix it well and boil.
8. Let it boil for 2 to 3 minutes. Stir in between so that it does not get burnt.
9. Shift the curry to a serving bowl and add seasoning done in coconut oil with mustard seeds, curry leaves and ingh. Add cut coriander leaves.
You can also cook the leaves separately. Adding raw coriander seeds and jeera adds to easy digest and adds aroma to the curry. Adding more dal is optional.
Time : 30 Minutes
Serves : 3 to 4 people.
I have used palak / spinach, goli soppu /purslane leaves and mooli/ radish.
The leaves are from our home. We have put some plants in the pot. And we get fresh, organic leaves.
Let us see the benefits of Goli Soppu/Purslane leaves.
The scientific name of Goli Soppu/Purslane leaf is Portulaca oleracea. The other names are pursley, pig weed or verdolaga.
Goli Soppu leaves are very low in calories and fats. They are rich source of dietary fiber, vitamins and minerals. Fresh leaves are rich in Omega -3 fatty acids and is good for heart health. The leaves are rich source of Vitamin A, It is rich in antioxidant and vitamin for vision. It is good for skin health and heart health. It is rich in vitamin C and some B complex vitamins. They contain minerals like iron, magnesium, calcium, potassium and manganese.
 |
| Goili Soppu / Purslane Leaves. |
Bimbli /Averrhoa bilimbi (commonly known a sbilimbi, cucumber tree / sorrel tree) is a fruit bearing tree of Averrhoa fimily
No Onion or No Garlic is used in this recipe.
Things Needed :
To Cook :Toor Dal : 1/2 Cup
Goli Soppu /Purslane leaves : 1 Bowl
Palak /Spinach leaves : 1 Bowl.
Mooli /Radish : 2 Medium sized
Slit Green chilly :2
TO Grind :
Coconut : 1 Cup
Coriander Seeds : 1 Table spoon
Jeera/cumin seeds : 1/2 Teaspoon
Dried Bimbli : 5 to 6 Pieces
Chilly powder : 3/4 Teaspoon
To Add :
Salt : As required
Coriander leaves : 2 Tablespoons
Seasoning with :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
Method :
1. Wash leaves and radish and cut into small pieces. Wash green chilly. Wash coriander leaves and curry leaves. cut them into small.
2. Wash and put toor dal to a pressure cooker.
3. Add cut leaves, radish, a slit green chilly and little turmeric. Add required water and cook for 5 minutes.
4. Grate coconut and grind it with coriander seeds, bimbli, jeera/cumin seeds and red chilly powder
5. Add required water to grind.
6. Keep a pan and add cooked vegetables and dal. Add required salt. Let it cook for 2 minutes.
7.Add ground spice - coconut mixture and mix it well. Add 3 to 4 methi seeds to it. mix it well and boil.
8. Let it boil for 2 to 3 minutes. Stir in between so that it does not get burnt.
9. Shift the curry to a serving bowl and add seasoning done in coconut oil with mustard seeds, curry leaves and ingh. Add cut coriander leaves.
Note :
Do not over cook the leaves and radish. 2 to 3 whistles will do if you are using pressure cooker.You can also cook the leaves separately. Adding raw coriander seeds and jeera adds to easy digest and adds aroma to the curry. Adding more dal is optional.
Time : 30 Minutes
