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Spinach in Yogurt Sauce

7 Jan

Palakura Majjiga Pulusu.

For palakura perugu pulusu, oil is tempered with few spices and chopped spinach is added. Plain room temperature yogurt is whisked and added to the cooked spinach. Once the liquid bubbles for sometime, spinach in yogurt sauce is ready and is served with plain steamed rice.
Makes: around 2 Cups of Palakura Majjiga Pulusu.


Plain Yogurt 1 Cup
Spinach 1 Cup Packed
Green Chiles 1 – 2
Grated Coconut 1 tbsp
Coriander Powder 1 1/2 tsps
Raw Rice 1 tsp
Turmeric Powder a Pinch
Garlic 3 Cloves
Salt to taste


Urad dal 1/4 tsp
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida a big Pinch
Curry Leaves 10
Oil 1 tbsp

Method of preparation:

Wash and chop the spinach leaves.
Remove stems, wash and roughly chop green chiles.
Peel and chop the garlic cloves.
Whisk yogurt with half a cup of water and keep aside.

Grind green chiles, coconut, coriander powder and rice into smooth paste adding enough water.

Heat oil in a sauce pot, add garlic and all talimpu ingredients in order.
When urad dal turns light brown and mustard seeds splutter, add spinach and salt.
Cook till spinach wilts, then add whisked yogurt, turmeric powder and salt.
Then stir in ground coconut paste and bring to boil.
Let it bubble for a minute or two and remove from heat.
Serve palakura perugu pulusu with plain steamed rice.
Notes: Make sure not to overcook the yogurt sauce.

Suggestions: If the sauce is too thick, whisk in some more water. Adjust the spice level with the amount of green chiles.
Variations: You can also add a different green leafy vegetable in place of spinach.
Other Names:Spinach in Yogurt Sauce, Palakura Majjiga Pulusu, Palakura Perugu Pulusu.