Bachali Kura Pappu | Andhra Malabar Spinach Dal

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 Pappu | Malabar Spinach Dal | Mayalu Dal
Bachali Kura Pappu

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.

Also try my recipes for  Bachali Kura Pulusu and Kanda Bachali Kura.

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 | Malabar Spinach Dal | Mayalu Dal
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Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

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. 

Course: Main Course
Cuisine: Andhra Pradesh, Indian, South Indian
Servings: 4 People
Author: Aruna
Ingredients
  • 3 Cups Finely Chopped Bachali Kura Leaves
  • 3/4 Cup Kandi Pappu, Tuvar Dal
  • 1 tsp Red Chilli Powder
  • 1/4 tsp Turmeric
  • 2.5 Cups Water
  • Salt to Taste
For Tempering
  • 2 tsp Ghee Oil for Vegans
  • 1 tsp Minapa Pappu, Udad Dal
  • 1 tsp Mustard Seeds
  • 2 to 3 Red Chillies
  • 2 Large Pinches Asafoetida, Hing, Inguva
Instructions
Making the Bachali Kura Pappu
  1. Wash the chopped bachali kura well.

  2. Add the washed Bachali Kura and 1.5 Cups water to a vessel.

  3. Wash the dal well.

  4. Add the washed dal and 1.5 Cups water to another vessel.

  5. Pressure cook the greens and dal in two separate vessels for 4 whistles.

  6. Let the pressure cooker cool before opening.

  7. Using a heavy ladle mash the dal well.

  8. Add the cooked bachali kura to the mashed dal.

  9. Add the turmeric, red chilli powder, and salt.

  10. Mix well.

  11. Add a little water, if required, to make the dal of pouring consistency.

The Tempering
  1. In a ladle, heat the ghee.

  2. Add the udad dal and stir-fry till light golden brown.

  3. Add the mustard seeds and wait till they splutter.

  4. Add split red chillies and stir-fry for a few seconds.


  5. Turn off the heat.

  6. Add the hing.

  7. Add the tempering to the Bachali Kura Pappu.

  8. Mix well.

The Final Stage
  1. Heat the Bachali Kura Pappu till it starts to simmer.

  2. Turn off the heat.

  3. Cover and set aside for 10 minutes.

Serving the Bachali Kura Pappu
  1. Serve hot with steamed rice and ghee.

 

Malabar Spinach | Mayalu Dal
Malabar Spinach | Mayalu Dal

Healthy, Low-Oil Gujarati Handvo: In a Pan and Appam Pan

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.

Gujarati Handvo Made in a Pan

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.

Low Oil Healthy Mini Handvo in an Appam Pan

Make it using any of the techniques and the result will be the same; a soft, spongy, savoury lentil-cake that is just delicious.

I used Tarla Dalal’s Recipe for Mixed Dal Handvo as a starting point.

How to Make Healthy, Low-Oil Gujarati Handvo

Gujarati Handvo Made in a Pan
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Healthy, Low Oil Gujarati Handvo
Prep Time
13 hr 20 mins
Cook Time
45 mins
Total Time
14 hr 5 mins
 

Handvo is essentially a savoury cake made in the Western Indian state of Gujarat. Made with rice and lentils, Handvo need just some Green Chutney on the side.

Course: Main Course, Snack
Cuisine: Gujarati, Indian
Servings: 4 People
Author: Aruna
Ingredients
For the Batter
  • 1/2 Cup Rice
  • 1/4 Cup Tuvar Dal
  • 1 tbsp Whole Moong
  • 1 tbsp Udad Dal
  • 1 tbsp Chana Dal
  • 1 Cup Grated Lauki/Bottle Gourd
  • 4 Green Chillies
  • 1 tsp Grated Ginger
  • 1 tsp Red Chilli Powder
  • 1/4 tsp Turmeric
  • 1/2 tsp Sugar
  • 1/3 Cup Khatta Dahi, Sour Yoghurt
  • 2 Pinches Soda Optional
  • 1 tbsp Lemon Juice
  • Salt to Taste
For Tempering
  • 1 tsp Rai, Mustard Seeds
  • 1 tsp Til, Sesame Seeds
  • 2 tbsp Oil
  • 3-4 pinches Hing, Asafoetida
Instructions
Making the Batter
  1. Wash the rice and dals well.

  2. Soak in 2 cups water for 6-8 hours

  3. After the dals are well-soaked, drain the water.

  4. Grind with the dahi into a fine paste. Add as little water as possible while grinding.

  5. Take the batter out into a large bowl. 

  6. Cover and set aside to ferment for 6 to 8 hours. The batter will not rise as it ferments, but you will see some bubbles to indicate fermentation.

  7. Grind the green chillies and ginger to a fine paste.

  8. Add the green chilli-ginger paste, grated lauki, red chilli powder, turmeric, salt, and sugar to the fermented batter.

  9. Mix with a gentle hand.

  10. Just before making the Handvo, add the lemon juice and soda.

  11. Mix well.

Making the Handvo in a Pan or a Wok
  1. Divide the batter into 4 portions (I use guesstimates 🙂).

  2. In a deep pan or kadhai, overmedium flame, add 1/2 tbsp oil.

  3. Add the 1/4 tsp mustard seeds and wait till they splutter.

  4. Add 1/2 tsp sesame seeds and hing. Stir-fry for a few seconds.

  5. Gently pour 1 portion of the batter into the pan.

  6. Over medium flame, cook covered for 7 to 10 minutes. Ensure that the flame is not too high because then the Handvo will brown quickly on the outside but remain uncooked on the inside.

  7. Check at regular intervals and drizzle a few drops of oil along the edges if you so feel.

  8. When the surface of the Handvo dries out, it is time to flip the Handvo.

  9. Using a spatula, gently loosen the edges of the handvo working your way to the middle so that you can flip it over. Ensure that the side that was touching the pan is golden brown and crisp.

  10. Flip the Handvo.

  11. Drizzle 1/2 tsp oil along the edges.

  12. Over a low-medium flame, cook covered for 5 to 7 minutes.

  13. To ensure that the Handvo is cooked, gently insert a fork or a sharp knife and pull it out. It should come out clean and dry.

  14. Remove the Handvo from the pan. 

  15. Cut into quarters and serve hot with Green Chutney.

Making the Handvo in an Appam Pan
  1. Add a few drops of oil to each cavity of the Appam Pan.

  2. Over medium flame, heat the Appam Pan.

  3. Add a few mustard seeds and wait till they splutter.

  4. Add sesame seeds and a tiny pinch of hing. Wait for 5 to 10 seconds.

  5. Spoon enough batter to just fill each cavity till it is almost full.

  6. Cover the Appam Pan.

  7. Over low-to-medium flame, cook the mini Handvo for 5 to 7 minutes.

  8. When the side facing up dries out, it is time to flip the Handvo.

  9. Using a small sharp knife, loosen the edges of the Handvo and flip it over. In a non-stick pan, you can simply rotate them.

  10. Drizzle 2-3 drops of oil along the edges of each Handvo.

  11. Cook covered for 5 to 7 minutes.

  12. Remove the Handvo from the Appam Pan.

  13. Serve hot with Green Chutney.

Recipe Notes
  • While Making the Handvo in an Appam Pan takes much longer, it uses much less oil.
  • Always cook Handvo on a low-to-medium flame as it has to cook well inside.
  • If you want to store the Handvo batter, just refrigerate the ground dal paste after it has fermented. Add the rest of the ingredients just before making the Handvo. 

 

Gujarati Handvo with Green Chutney

Narali Bhaat | Sweet Coconut Rice from Maharashtra

Narali Bhaat | Sweet Coconut Rice from Maharashtra
Narali Bhaat | Sweet Coconut Rice from Maharashtra

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. 🙂
  • Do also try my recipe for the traditional Savoury Coconut Rice made in South India.

Naarli Bhaat is very easy to make and can be quite a satisfying dessert or snack by itself.

How to Make Narali Bhaat | Sweet Coconut Rice from Maharashtra

 

Narali Bhaat | Sweet Coconut Rice from Maharashtra
Narali Bhaat | Sweet Coconut Rice from Maharashtra
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In Maharashtra, Narali Bhaat is a sweet Coconut Rice made with rice, grated coconut and jaggery for Narali Poornima or Shravani Poornima.
Servings Prep Time
6 People 15 Minutes
Cook Time Passive Time
15 Minutes 30 Minutes
Servings Prep Time
6 People 15 Minutes
Cook Time Passive Time
15 Minutes 30 Minutes
Narali Bhaat | Sweet Coconut Rice from Maharashtra
Narali Bhaat | Sweet Coconut Rice from Maharashtra
Yum
Print Recipe
In Maharashtra, Narali Bhaat is a sweet Coconut Rice made with rice, grated coconut and jaggery for Narali Poornima or Shravani Poornima.
Servings Prep Time
6 People 15 Minutes
Cook Time Passive Time
15 Minutes 30 Minutes
Servings Prep Time
6 People 15 Minutes
Cook Time Passive Time
15 Minutes 30 Minutes
Ingredients
Servings: People
Instructions
Cooking the Rice
  1. Wash the rice well and set aside in a colander for 30 minutes.
    Making Narali Bhaat - Wash the Rice
  2. In a heavy-bottomed vessel or kadhai, over medium flame, heat 1.5 tbsp ghee.
  3. Add the cloves and stir-fry till they swell.
    Frying the Cloves in Ghee
  4. Add the washed and drained rice, and mix well.
    Fry the rice
  5. Stir-fry for 2-3 minutes.
  6. Add saffron and 2 cups water.
    Add Saffron and Water
  7. Mix well.
  8. Over medium heat, bring the water to a boil.
    Bring water to a boil
  9. 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.
  10. When the rice is done, turn off the heat and set aside.
    The cooked rice
Cooking the Coconut
  1. In a wok, over medium heat, heat 1.5 tbsp ghee.
  2. Add the dry fruits and stir-fry.
    Fry the Dry Fruits
  3. Add the grated coconut and mix well.
    Add the Coconut
  4. Add the grated jaggery and mix well.
    Add the grated jaggery
  5. Cook over medium heat till the jaggery melts. Mix regularly.
    The jaggery melts
  6. Add about 1 tbsp of water and mix well. This is just to ensure that the jaggery-coconut will mix well with rice.
    Add water
  7. Turn off the heat.
Putting it Together
  1. Add the jaggery-coconut mix to the cooked rice.
    Mix Rice and Jaggery-Coconut Mix
  2. With a light hand, mix well.
  3. If there is some water, over medium heat, cook covered for 2-3 minutes.
  4. The Narali Bhaat is ready to eat!
    Naarali Bhaat: Ready to Eat
Recipe Notes
  • 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.
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Narali Bhaat | Teepi Kobbari Annam
Narali Bhaat | Teepi Kobbari Annam

 

 

 

Grated Carrot Curry | Carrot Turumu Talimpu

Grated Carrot Curry
Grated Carrot Curry

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.

Do you like carrots? Try the recipes for Gajar ka Halwa, Carrot Ginger Soup, Roasted Carrot Soup, Carrot Hesarubele Kosambari, and Carrot Payasam.

How to Make Grated Carrot Curry

 

Grated Carrot Curry
Grated Carrot Curry
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This grated carrot curry is between a salad and a curry. It tastes great with rotis and is one of my go-to dishes when I want something light.
Servings Prep Time
4 People 15 Mins
Cook Time
10 Mins
Servings Prep Time
4 People 15 Mins
Cook Time
10 Mins
Grated Carrot Curry
Grated Carrot Curry
Yum
Print Recipe
This grated carrot curry is between a salad and a curry. It tastes great with rotis and is one of my go-to dishes when I want something light.
Servings Prep Time
4 People 15 Mins
Cook Time
10 Mins
Servings Prep Time
4 People 15 Mins
Cook Time
10 Mins
Ingredients
Servings: People
Instructions
  1. Heat the oil.
  2. Add mustard seeds and let them splutter.
  3. Add udad dal and stir-fry till the dal turns light golden brown.
  4. Add the green chillies and curry leaves.
  5. Stir-fry for a few seconds.
  6. Add the tomato pieces.
  7. Cook over low-medium flame till the tomato pieces are stewed.
  8. Add turmeric, salt and sugar.
  9. Mix well and wait for the sugar to dissolve.
  10. Add the grated carrot and mix well.
  11. Turn the heat to low and cook covered for 3 to 5 minutes.
  12. Mix well and turn off the heat.
  13. Serve hot with Rotis.
Recipe Notes
  • Do not over cook the carrot. All you need is for the carrot to just soften a touch.
  • This curry has a crunch to it.
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Grated Carrot Curry
Grated Carrot Curry

Steamed Methi Muthiya: A Healthy Delicious Snack from Gujarat

Steamed Methi Muthiya | A Gujarati Snack
Steamed Methi Muthiya | A Gujarati Snack

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.

Are you a lover of Methi too? Here is a collection methi recipes for you to try.

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 Muthia
Steamed Methi Muthiya: A Healthy Delicious Snack from Gujarat
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Steamed Methi Muthia is a delicious and healthy snack from Gujarat made with fresh fenugreek leaves, wheat flour, and gram flour. Enjoy it with a piping hot cup of Masala Chai.
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
20 Mins 15 Mins
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
20 Mins 15 Mins
Steamed Methi Muthia
Steamed Methi Muthiya: A Healthy Delicious Snack from Gujarat
Yum
Print Recipe
Steamed Methi Muthia is a delicious and healthy snack from Gujarat made with fresh fenugreek leaves, wheat flour, and gram flour. Enjoy it with a piping hot cup of Masala Chai.
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
20 Mins 15 Mins
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
20 Mins 15 Mins
Ingredients
Ingredients for Methi Muthiya
Ingredients for Tempering
Servings: People
Instructions
Making the Dough for Methi Muthiya
  1. Chop the fenugreek leaves. Wash them and set aside to drain in a colander.
  2. Mix together atta, besan, red chilli powder, turmeric, green chilli paste, ginger paste, sesame seeds, sugar, and salt.
    Methi Muthia Ingredients
  3. Add the chopped and washed methi leaves. Mix well
    Add Chopped Washed Methi Leaves
  4. Add the lemon juice. Mix well.
    Mix Methi, Flour, and Lemon Juice
  5. Using a little water, mix to create a firm yet pliable dough.
  6. Add 1 tbsp oil. Mix well.
    Methi Muthia Dough
  7. Set aside for 5 minutes.
Making the Methi Muthiya
  1. Divide the dough into 2 halves.
  2. Roll each half into a log about 1.5" in diameter.
  3. In a pressure cooker or steamer, add enough water for a 7-10 minute steam.
  4. Bring the water to a boil.
  5. Place the rolls in a steamer or a flat colander.
    Make a Roll
  6. Steam the rolls for 7 to 10 minutes.
  7. Turn off the heat and let the rolls cool a bit.
  8. Cut the steamed rolls into 1/2" slices.
Tempering the Methi Muthiya
  1. In a pan, heat the oil.
  2. Add the mustard seeds and wait till they splutter.
  3. Add the sesame seeds, curry leaves, and hing.
  4. Stir-fry for a few seconds.
  5. Add the Methi Muthiya.
  6. With a gentle hand, stir-fry for 3 to 5 minutes till the muthia just start to change colour.
  7. Serve hot with a cup of Masala Chai.
Recipe Notes
  • Be careful not to over steam the Muthia; otherwise they will become tough.
  • You could add a pinch of cooking soda or fruit salt (Eno) to the dough. If you do choose to do this, make sure it is just a pinch.
  • I found that I did not need too much water because the moisture in the washed leaves and the lemon juice is quite sufficient to make the dough.
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