{"id":645,"date":"2013-06-23T21:52:40","date_gmt":"2013-06-24T05:52:40","guid":{"rendered":"http:\/\/pepper2salt.com\/?p=645"},"modified":"2013-06-26T21:36:45","modified_gmt":"2013-06-27T05:36:45","slug":"palak_curry","status":"publish","type":"post","link":"https:\/\/pepper2salt.com\/sindhus-kitchen\/palak_curry\/","title":{"rendered":"Palak Curry"},"content":{"rendered":"<figure id=\"attachment_647\" aria-describedby=\"caption-attachment-647\" style=\"width: 640px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2013\/06\/Palak-smashed.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-647 \" alt=\"Palak smashed\" src=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2013\/06\/Palak-smashed.jpg\" width=\"640\" height=\"394\" srcset=\"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2013\/06\/Palak-smashed.jpg 640w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2013\/06\/Palak-smashed-300x184.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><figcaption id=\"caption-attachment-647\" class=\"wp-caption-text\">Smashed Palak (\u0d1a\u0d40\u0d30 \u0d15\u0d1f\u0d1e\u0d4d\u0d1e\u0d24\u0d4d)<\/figcaption><\/figure>\n<p><strong><em>Palak Curry<\/em>\u00a0OR Palak Cheera Kadnjathu\u00a0<\/strong>(\u0d1a\u0d40\u0d30 \u0d15\u0d1f\u0d1e\u0d4d\u0d1e\u0d24\u0d4d OR\u00a0\u0b95\u0bc0\u0bb0\u0bc8 \u0b95\u0b9f\u0bc8\u0baf\u0bb2\u0bcd) is a typical Tamil Nadu preparation. It uses a spinach verity known to be Palak, cooked with lentle (dal) and spices. The mix of ingredients will be made as a paste during the preparation, with the process called Kadayal.<\/p>\n<p>Same like other members in the spinach family, Palak is a rich source of vitamin A beta carotene, vitamin K, and antioxidants. It\u2019s also a great source of minerals like calcium, potassium, manganese, copper, magnesium and more. The combination of palak with lentil in this dish adds the missing carbohydrate part to make this curry a complete meal.<\/p>\n<p><!--more--><\/p>\n<h4><strong>Ingredients<\/strong><\/h4>\n<h6><strong>For cooking palak<\/strong><\/h6>\n<ol>\n<li>Palak\/ spinach : \u00bd \u00a0kg<\/li>\n<li>Chopped tomato : 1<\/li>\n<li>Chopped green chilli : 1<\/li>\n<li>Chopped garlic : \u00a05 cloves<\/li>\n<\/ol>\n<figure id=\"attachment_648\" aria-describedby=\"caption-attachment-648\" style=\"width: 640px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2013\/06\/Ing_1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-648\" alt=\"Ingredients 1\" src=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2013\/06\/Ing_1.jpg\" width=\"640\" height=\"350\" srcset=\"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2013\/06\/Ing_1.jpg 640w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2013\/06\/Ing_1-300x164.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><figcaption id=\"caption-attachment-648\" class=\"wp-caption-text\">Ingredients 1<\/figcaption><\/figure>\n<h6><strong>For Masala<\/strong><\/h6>\n<ol>\n<li>Chopped onion : \u00a01<\/li>\n<li>Crushed garlic : 1 clove<\/li>\n<li>Sambar powder : 1 Tbl sp<\/li>\n<li>Turmeric. Powder : \u00bd Tsp<\/li>\n<li>Cooked Toor dal : \u00bd \u00a0cup<\/li>\n<li>Salt to\u00a0 taste<\/li>\n<\/ol>\n<figure id=\"attachment_649\" aria-describedby=\"caption-attachment-649\" style=\"width: 640px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2013\/06\/Ing_2_1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-649\" alt=\"Ingredients 2\" src=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2013\/06\/Ing_2_1.jpg\" width=\"640\" height=\"240\" srcset=\"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2013\/06\/Ing_2_1.jpg 640w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2013\/06\/Ing_2_1-300x112.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><figcaption id=\"caption-attachment-649\" class=\"wp-caption-text\">Ingredients 2<\/figcaption><\/figure>\n<h6><strong>For seasoning<\/strong><\/h6>\n<ol>\n<li>Mustard : 1 Tsp<\/li>\n<li>Dried red chilli : 2<\/li>\n<li>Oil : \u00a01 Tbl sp<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h4><strong>\u00a0Method<\/strong><\/h4>\n<ul>\n<li>Wash and chope the palak \u00a0(chopped to approximately half). Make sure to drain out the water well<\/li>\n<li>Cook the palak with the first set of ingredients along with some salt- <strong>No not<\/strong> add \u00a0water to cook,\u00a0\u00a0the spinach itself oozes out the water.<\/li>\n<li>It takes about 10 minutes to cook, make sure to mix well in regular intervals during cooking.<\/li>\n<li><span style=\"line-height: 1.6em;\">Once cooked, drain out the spinach stock \u00a0(Oozed out water) and keep aside. We need it later<\/span><\/li>\n<\/ul>\n<ul>\n<li>In a heavy bottom vessel (traditionally uses rough bottom earthen pot), put the spinach and make a fine paste of with a mathu \u2013 \u0d2e\u0d24\u0d4d\u0d24\u0d4d. This step is the kadayal (Smashing OR \u0d15\u0d1f\u0d2f\u0d7d)<span style=\"line-height: 1.6em;\">\u00a0<\/span><\/li>\n<\/ul>\n<figure id=\"attachment_650\" aria-describedby=\"caption-attachment-650\" style=\"width: 623px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2013\/06\/DSC_0838.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-650\" alt=\"Method 1\" src=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2013\/06\/DSC_0838.jpg\" width=\"623\" height=\"480\" srcset=\"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2013\/06\/DSC_0838.jpg 623w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2013\/06\/DSC_0838-300x231.jpg 300w\" sizes=\"auto, (max-width: 623px) 100vw, 623px\" \/><\/a><figcaption id=\"caption-attachment-650\" class=\"wp-caption-text\">Steps I<\/figcaption><\/figure>\n<ul>\n<li>Heat a pan (kadai) on the stove and fry the seasoning ingredients in oil.<\/li>\n<li>Once it splutter add the chopped onion and garlic\u00a0 &amp; fry it until the color become brown<\/li>\n<li>Add the sambar and turmeric powder and fry it for another 5 to 6 minutes (until the raw smell gone)<\/li>\n<li>Add the smashed spinach, toor dal and the spinach stock along with enough salt.<\/li>\n<li>Mix everything very well &amp; cook until it boils (about 7 to 9 minutes).<\/li>\n<\/ul>\n<figure id=\"attachment_651\" aria-describedby=\"caption-attachment-651\" style=\"width: 640px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2013\/06\/DSC_0844.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-651\" alt=\"Steps II\" src=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2013\/06\/DSC_0844.jpg\" width=\"640\" height=\"358\" srcset=\"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2013\/06\/DSC_0844.jpg 640w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2013\/06\/DSC_0844-300x167.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><figcaption id=\"caption-attachment-651\" class=\"wp-caption-text\">Steps II<\/figcaption><\/figure>\n<p>Tips: If you don\u2019t have Mathu (\u0d2e\u0d24\u0d4d\u0d24\u0d4d)\u00a0for smashing, an wooden\/metal spoon can be used. But for better taste the earthen pot &#8211; mathu way works good !!! .<\/p>\n<p>Alternately we can use mixer to coarse paste the mix, but the taste won\u2019t be that great in this way.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Palak Curry\u00a0OR Palak Cheera Kadnjathu\u00a0(\u0d1a\u0d40\u0d30 \u0d15\u0d1f\u0d1e\u0d4d\u0d1e\u0d24\u0d4d OR\u00a0\u0b95\u0bc0\u0bb0\u0bc8 \u0b95\u0b9f\u0bc8\u0baf\u0bb2\u0bcd) is a typical Tamil Nadu preparation. It uses a spinach verity known to be Palak, cooked with lentle (dal) and spices. The mix of ingredients will be made as a paste during the preparation, with the process called Kadayal. Same like other [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":647,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,14,4],"tags":[],"class_list":["post-645","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-side-dish","category-south-indian","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/645","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/comments?post=645"}],"version-history":[{"count":14,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/645\/revisions"}],"predecessor-version":[{"id":662,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/645\/revisions\/662"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media\/647"}],"wp:attachment":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media?parent=645"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/categories?post=645"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/tags?post=645"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}