Palak - Sweet Potato Palya & Mosaru Bajji

 Palak (spinach) - Sweet Potato Palya and Mosaru bajji are side dishes, using Palak and Sweet potatoes, coconut, green chilly. Palya is a dry curry and mosaru bajji is like Raitha.

Sweet Potato is one of the average calorie starch foods. It contain no saturated fats or cholesterol and is rich source of dietary fiber, anti - oxidants, vitamins and minerals. Sweet Potato provides a good amount of vital minerals such as iron, calcium, magnesium. manganese and potassium.

Palak is very low in calories and fats. It contains a good amount of soluble dietary fiber. It controls cholesterol. Fresh leaves are rich source of several vital anti - oxidant vitamins like vitamin A,
Vitamin C and antioxidants. Palak leaves are an excellent source of vitamin K. Palak leaves contain a good amount of minerals like potassium, manganese, magnesium, copper and zinc. It is also rich source of Omega - 3 fatty acids.

Here is a recipe of Palak - Sweet Potato Palya and Mosaru bajji. We can have this dishes with rice, chapati, vegetable rice or palau and roti or pooris.

Ingredients :

Sweet Potato : 2  (medium sized)
Palak leaves :  1 Small Bundle
Gree chilly : 2
Curry leaves : 1/2 Tea spoon
Mustard seeds : 1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Ingh (Asafoetida) : a pinch
Turmeric Powder : a pinch
Salt : to taste
Coconut : 2 Table spoons (Fresh and grated)
Oil : 1 Tea spoon
Coriander leaves : 2 Table spoons
Methi seeds : 4 to 5 seeds

Method :

1. Wash and boil (pressure cook) sweet potatoes and leave it for cooling. Remove the skin when it is cooled.

2. Wash and cut palak leaves, green chilly and coriander leaves.

3. Now keep a pan and heat. Add oil.
4. Add mustard seeds, urid dal and methi seeds. Let the mustard seeds spurt.
5. Add jeera, ingh and curry leaves. Add cut green chilly and fry for 10 seconds.

6. Now add palak leaves and mix it nicely and add 1/2 cup of water, turmeric powder and cook.

7.  Cut or smash cooked sweet potatoes and add to palak.
8. Cook on low flame for 2 minutes and put off the gas.
9. Add grated coconut, mix it well and shift Sweet potato - Palak Palya to a serving dish.

10. Serve as side dish with chapati or rice.

 

Recipe for Mosaru Bajji (Raitha)

1 Bowl of  Palak -Sweet potato Palya
1 Small cup of curd
1 Table spoon of coriander leaves
Salt to taste
Method :
 Take a little bigger bowl.  Add cooked palya and curd. Add salt and coriander leaves. Raitha is ready to serve.

Note :
No need to use much oil. You can add chilly or chilly powder according to  your wish. You can also add cut onions with Raitha. I have added riped chilly..
Time : 20 Minutes 
Serves : 3 to 4

Sambrani Dry Palya

Sambrani (Kannada) is a vegetable, similar to potato but very small in size. It is fully covered with mud and looks muddy too. In olden days people use to remove its skin by putting this vegetables in a jute bag and used to hit it on the ground and remove its outer skin and then wash it nicely to cook. This vegetable is very famous in South Canara. Many dishes can be prepared with this vegetables.

Sambrani is also called as Chinese Potato and in English it is wild potato or country potato. Kootka or Sheema Kizhanu-Malayalam, Kizhangu Siru Kizhangu -Tamil, Soppur Kooke- Konkani and Sambrani or Sambrali in Kannada. ( It is known as Sambrani in South Canara.

Here is a recipe of Sambrani Palya which is very tasty and we can have them with rice, chapati, roti or poori. It is similar to potatoes and I have no doubt it will be liked by each and every one in the house and all age group. This can be served as one of the side dish.

Ingredients :

Sambrani : 1/2 Kilo
Oil : 2 Table spoons.
MTR Chutney Powder : 2 Table spoons
Chilly Powder : 1/2 Tea spoon
Ingh (Asafoetida) : a pinch
Trumeric Powder : a pinch
Salt : to taste
Mustard Seeds : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Methi seeds : 1/4 Tea spoon
Curry leaves : 8 to 10 Leaves
Coriander Leaves : 2 to 3 Table spoon
Ginger : 1 Table spoon (Grated)

Method : 

1. Wash and pressure cook Sambrani for 6 to 8 minutes and leave it for cooling.

2. Wash and cut curry leaves and coriander leaves into small.
3. Wash and remove the outer skin of the ginger, wash again and grate it.

4. Remove the outer skin of the Sambrani and keep the Sambarni aside.

5. Now keep a pan on the fire. Put oil and heat.
6. Add mustard seeds, methi seeds to the hot oil and let mustard seeds spurt.
7. Add jeera, curry leaves and ingh. Fry for 5 seconds.
8. Add Sambrani and mix it nicely. Add grated ginger.
9. Add chilly powder, MTR chutney powder and turmeric powder.

10. Add salt and mix it nicely and slowly stir on low flame for 2 to 3 minutes.

11. Cook on low flame for 2 more minutes. Stir inbetween.
12. Put cut coriander leaves and mix it well.
13. Shift the Palya to a serving dish.
14. Serve with chapati or rice.

Note:

You can use cut onions to the palya. Add cut onions and fry with mustard spurt and then add Sambrani.
You can also use more oil if you wish. You can also add Garam Masala powder along with chutney powder. Adding coconut is optional. I have not added. You can use Home made chutney powder instead of MTR.
Time : 20 minutes
Serves : 3 to 4  

Home made Chutney Powder:

Dry roast urid dal, channa dal (1/2 cup each), curry leaves, red chilly and ingh till the dals are brown. Add required salt and dry grind when it is cooled. Mix it nicely and put it in a air tight bottle or box. Use whenever you want.