I am a great fan of green vegetables and they are used extensively in my home. One of my favourite green vegetables is Bachali Kura. We make loads of dishes with it and today I am writing about Bachali Kura Pappu or a dal made with it.
Bachali Kura grows in abundance and very quickly even in small pots. All you need to do is plant a stem or two in the pot and water it occasionally. As a result, we used to grow a lot of this green vegetable at home and so almost always had it on hand.
Bachali Kura is called Malabar Spinach or Ceylon Spinach in English, Mayalu in Marathi, Pui Shaak in Bengali.
Bachali Kura Pappu is a very healthy dish because it combines a great deal of greens with lentils. Also, it needs very little by way of spices and so is not overpowering in taste; this makes it suitable for all palates and age groups.
How to Make Bachali Kura Pappu | Andhra Style Malabar Spinach Dal
Bachali Kura Pappu is a traditional recipe from Andhra Pradesh. It is a delicious and healthy dish that combines greens with lentils, and tastes great with some rice and ghee.
Andhra Pradesh, Indian, South Indian
3CupsFinely Chopped Bachali Kura Leaves
3/4CupKandi Pappu, Tuvar Dal
1tspRed Chilli Powder
Salt to Taste
2tspGheeOil for Vegans
1tspMinapa Pappu, Udad Dal
2 to 3Red Chillies
2Large PinchesAsafoetida, Hing, Inguva
Making the Bachali Kura Pappu
Wash the chopped bachali kura well.
Add the washed Bachali Kura and 1.5 Cups water to a vessel.
Wash the dal well.
Add the washed dal and 1.5 Cups water to another vessel.
Pressure cook the greens and dal in two separate vessels for 4 whistles.
Let the pressure cooker cool before opening.
Using a heavy ladle mash the dal well.
Add the cooked bachali kura to the mashed dal.
Add the turmeric, red chilli powder, and salt.
Add a little water, if required, to make the dal of pouring consistency.
In a ladle, heat the ghee.
Add the udad dal and stir-fry till light golden brown.
Add the mustard seeds and wait till they splutter.
Add split red chillies and stir-fry for a few seconds.
Turn off the heat.
Add the hing.
Add the tempering to the Bachali Kura Pappu.
The Final Stage
Heat the Bachali Kura Pappu till it starts to simmer.
Handvo can be best described as a traditional Gujarati savoury cake. It is made with a mix of dals and rice with lauki (bottle gourd) added to it for softness.
Flavoured with green chilli-ginger paste, red chilli powder, lemon juice, and a touch of sugar, Handvo is a super-healthy. It is a full meal in itself that needs just some Chaas (Indian Buttermilk) and Green Chutney on the side.
Handvo is traditionally made in a special vessel that many Gujarati households have. However, you can just as easily cook it in a deep pan or Kadhai on a stove top.
I made my first Handvo in a small non-stick pan. However, as I was making it I realised that it was still needed considerable oil (Anything over 1/2 tsp oil is too much oil for me :)).
At this time I was also chatting on WhatsApp with Aparna Sitaraman and sharing the recipe with her. She was saying she intended to make the batter and store it, and use it to make mini Handvo in an Appam Pan as and when she had guests. What a brilliant idea that was and I immediately sought her permission to post that way on the blog.
What I loved about this mini-version (High-Tea Muffin Handvo, as Hetal called it) is that the bite-sized version made portion control rather easy for a person like me who has to battle the bulge.
In Maharashtra, Narali Bhaat is traditionally made for Narali Poornima. Also called Shravani Poornima, this day is of great significance to the Koli community (the fisher folk in Maharashtra) as it marks the end of monsoon and the start of the fishing season.
On Narali Poornima, the Kolis offer Naral (as Coconut is called in Marathi) to the sea at high-tide to invoke the blessings of Varuna, the Lord of the Oceans. They then set off in gaily decorated fishing boats for the first catch of the new season. This catch is expected to be bountiful as there is no fishing in the month preceding the Narali Poornima. This is because the fish spawn at this time and the no-fishing tradition helps the fish populations to regenerate.
Narali Bhaat is a must-have dish on Narali Poornima. It is essentially coconut rice sweetned with jaggery and can be seen as the Maharashtrian version of the North Indian Meethe Chawal.
Nariyal Poornima also coincides with Raksha Bandhan and so this can be a common sweet on this day. 🙂
Wash the rice well and set aside in a colander for 30 minutes.
In a heavy-bottomed vessel or kadhai, over medium flame, heat 1.5 tbsp ghee.
Add the cloves and stir-fry till they swell.
Add the washed and drained rice, and mix well.
Stir-fry for 2-3 minutes.
Add saffron and 2 cups water.
Over medium heat, bring the water to a boil.
Cover and cook till the rice is completely done. Takes about 7-10 minutes. Check regularly and mix with a light hand to ensure that the rice does not stick or burn.
When the rice is done, turn off the heat and set aside.
Cooking the Coconut
In a wok, over medium heat, heat 1.5 tbsp ghee.
Add the dry fruits and stir-fry.
Add the grated coconut and mix well.
Add the grated jaggery and mix well.
Cook over medium heat till the jaggery melts. Mix regularly.
Add about 1 tbsp of water and mix well. This is just to ensure that the jaggery-coconut will mix well with rice.
Turn off the heat.
Putting it Together
Add the jaggery-coconut mix to the cooked rice.
With a light hand, mix well.
If there is some water, over medium heat, cook covered for 2-3 minutes.
The Narali Bhaat is ready to eat!
Before adding the jaggery-coconut mix to the rice, ensure that the rice is cooked completely and well. Once you add the jaggery, the rice will not cook.
Instead to saffron, you can add powdered cardamon. If you use cardamom, then add it when you are melting the jaggery.
The 1 tbsp water that I add to the jaggery-coconut mix just makes it easier to mix with rice. This helps me in ensuring that the rice does not break when I am mixing. Do not add more water because then you will have a watery Narali Bhaat.
Well, this Grated Carrot Curry is midway between a salad and a curry. I like it for its simplicity and the fact that it is so very easy to make. For me easy-to-make is a must on weekdays, as I often have to cook and leave for work!
I also love this curry because it is very light on the stomach and so is ideal on a hot summer day when you don’t want to eat too much or then when you are on a diet! 🙂
I have this Carrot Turumu Talimpu with rotis or just by itself as a salad.
I like making Steamed Methi Muthiya for many reasons. First, I love fresh Methi (Fenugreek leaves) and try to use it in as many ways as possible. Second, I am on a weight-loss journey and am looking for healthy yet delicious snacks. Third, this recipe yields the perfect Methi Muthiya; firm yet crumbly, spicy, and light on the stomach. What more can one ask for.
Methi Muthiya is a popular snack in the Western Indian state of Gujarat. There are two variants of this dish: the deep-fried version and the steamed version. I have already written about the Deep-fried Methi Muthia when I used them for making Undhiyu. Today, I am writing about Steamed Methi Muthiya which is eaten a tea-time snack.
This tea-time treat is easy to make and the ingredients are most commonly found in Indian homes. While it is a dish best enjoyed fresh, you refrigerate the Muthia to make them last longer. What I love about this snack is that it is healthy, filling and delicious. I use it as my 4 PM treat and it helps me stay away from unhealthy Chaat or fried snacks.
This is also a great way to get children to eat loads of Methi, which they otherwise find bitter.
Do also try Kothimbir Vadi, Maharashtra’s answer to Gujarat’s Methi Muthiya. 🙂
How to Make Steamed Methi Muthiya
Steamed Methi Muthiya: A Healthy Delicious Snack from Gujarat