- Number of chilies depend on how spicy they are. I am using 8 as mine are not very spicy.
- Adding Turmeric Powder and little oil will help to cook toor dal faster.
Time Taken : 30 Minutes
Yield : 4-5 servings
|Vaali Ambat (Malabar / Ceylon / Indian Spinach Coconut Curry)|
|Red Chillies||8 nos|
|Tamarind / Imali||1 Inch|
|Coconut Oil / Normal Oil||2-3 tblsp|
|Onion||1 finely chopped|
|Vaali / Malabar Spinach||1 Bunch chopped|
|Toor Dal||1/4 cup|
|Turmeric Powder||1/4 tsp|
Make a smooth paste of above mentioned ingredients in "to be grinded" table by adding little water.
Clean the vaali / malabar spinach and separate the leaves from the stem. Cut the stem into 1 inch long.
- Wash and drain the toor dal. In a cooker, add toor dal, separated malabar spinach / vaali stems and sufficient water. Wait for 2 whistles and allow it to cool.
- On cooling, add the smooth paste to the above cooked mixture and mix well. Bring it to a boil by adding salt as needed.
- While it is boiling. Heat oil in a spatula for seasoning and add chopped onions into it and wait until the onions turn golden brown. Once the onions turns its color to golden brown, pour the fried onions over the boiling curry.
- Mix well and switch off the flame and serve hot with plain red or white rice.