Monday, November 21, 2011

Palakache Alvathi (Spinach in Coconut based Curry)

Palakache Alvathi is a coconut based spinach curry. Spinach is not commonly used in konkani dishes. Traditionally this is made using Taro leaves. This curry is commonly made in the monsoon season, as the taro leaves are easily available. My amma makes this curry with spinach, when taro leaves is unavailable. Its very hard to make out the difference in the taste made from spinach and taro leaves. This curry is my father's favorite and hence frequently made at home. I never liked it. Recently I made this curry, just to post in my blog. Guess what? I ate this curry happily. It tasted good this time:-) Its my father's birthday and I am dedicating this post to him.

  • Spinach/Palak, medium sized bunch- 1
  • Grated Coconut, fresh/frozen- 2/3 cup
  • Roasted red chillies- 4
  • Tamarind- A small ball (goose berry sized)
  • Green Chillies- 2
  • Ginger- 1/2 inch
  • Oil- 2 tsp
  • Mustard seeds- 1 tsp
  • Curry leaves- Few
  • Salt- To taste

Give a rough chop to the washed spinach leaves.

Then cook the chopped spinach in little amount of water, along with chopped green chillies, chopped ginger and salt to taste.

For the masala: Grind grated coconut, roasted red chillies, tamarind along with little amount of water, to get a fine paste. Add this masala to the cooked spinach and mix well.

Add water, if required to adjust the consistency.Once the mixture comes to boil, continue heating for five more minutes. Turn off the heat. 
For Seasoning- Heat oil and add mustard seeds. Once it starts spluttering, add curry leaves. Turn off the heat. Add to the gravy and mix well. Palakache Alvathi is ready!!

Serve it hot with rice. Above measurement serves two people.

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