Malabar Spinach and Raw papaya curry ( Vaali Ambat )

Ingredients :

Raw Papaya – 1, small ( peeled , deseeded and chopped into square pieces )

Malabar Spinach (vaali / basale ) – 1 bunch , ( 1 kaatu in Konkani ) , chopped and washed

Onion – 3, medium

Toor dal ( yellow pigeon peas ) – 1 cup

Grated Coconut – 2 cups

Roasted Red chillies – 8 to 9

Tamarind pulp – 1 tsp

Oil – 2 tsps

Jaggery – As per taste

Salt – To taste

Water – As required

Method :

Chop 2 onions into small square pieces and 1 onion into fine pieces.

Pressure cook toor dal till 3 to 4 whitles. Mash it. Keep aside.

Grind grated coconut + roasted red chillies + tamarind pulp into a smooth masala by adding water as required. Keep aside.

Cook raw papaya for 10 minutes. Then add chopped Malabar spinach to it and cook again for 10 minutes. Then, add the 2 onion ( cut into square pieces ) to it and cook again for 10 minutes. Then, add the mashed toor dal , salt . Mix evenly and cook for 2 to 3 minutes. Add the ground masala and stir evenly. Then, add jaggery and cook again on low flame till the jaggery gets melt.

Meanwhile, in a seasoning ladle heat oil. When oil gets heated, add the finely chopped onion pieces and prepare a seasoning till onion gets dark browned.

Finally add the seasoning to the Malabar spinach and papaya curry and mix evenly.

      Serve hot with steamed rice.

Masoor daal

Recipe by Suphala Shenoy

Ingredients:

1 cup Masoor daal

half teaspoon haldi pwd

1 teaspoon chilli pwd

1 teaspoon coriander pwd

3-4 pods of garlic

1 medium sized onion

2 teaspoons coconut oil

mustard

curry leaves

salt to taste

Method:

Pressure cook masoor daal in enough water for about 2 mins after whistle. Mash the daal a little and add haldi pwd, chilli pwd , coriander pwd and salt. Broadlt cut garlic and onions and add it to the dal. Cook on low flame and boil it nicely. Finally temper it with mustard and curry leaves in coconut oil.

Serve hot with rice or chapati. A nice alternative to the usual dalithoy and dal fry.