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Malabar Spinach in Mustard Sauce

12 Nov

Bachali / Bacchali Ava Pulusu


Malabar Spinach 1 bunch
Besan / Gram Flour 2 tbsps
Green Chiles 2
Whole Dried Red Chile 1
Mustard Seeds 1 tsp
Tamarind 1 inch sized ball
Turmeric Powder a pinch
Salt to taste


Urad Dal 1 tsp
Cumin Seeds 1 tsp
Mustard Seeds 1 tsp
Broken Red Chiles 4
Oil 1 tsp

Method of preparation:

Remove stems, wash and roughly chop malabar spinach.
Remove stems, wash and slit green chiles.
Grind red chile and mustard seeds into fine powder using a spice blender.
Whisk together besan and a cup of water without any lumps.

Heat a sauce pot on medium flame, add a cup of water, malabar spinch, tamarind, green chiles and turmeric powder.
Boil until malabar spinach completely wilts.
Then stir in besan mixture and cook on low flame for a minute or two.
Finally mix in ground mustard seeds powder and remove onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above spinach bowl.
Serve hot with steamed rice and a dollop of ghee.

Notes: Substitute besan with rice flour if you wish.