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Main Course

Paalak Masala

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

1 bunch Spinach Paalak (Cheera)
1/2 cup Coconut — grated
2 nos Garlic pods
2 nos Green chillies
Chilly powder, to taste
Salt, to taste
For seasoning
3 tsp Oil
1 tsp Mustard seeds
Thymol seeds(Vaum/Ajwain

Preparation

Step 1
Wash and cook spinach in water.
Step 2
Grind it along with grated coconut, green chillies and garlic.
Step 3
Pour it in a skillet and heat till it starts boiling.
Step 4
Add salt and chilly powder along with water to make it semi-liquid paste. Boil for few minutes.
Step 5
Set a pan over medium heat and pour in the oil and crackle mustard seeds and thymol seeds.
Step 6
Pour it over the prepared gravy.
Step 7
Serve while still hot with chapathis, parathas or plain rice.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.

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Main Course

Paalak Masala

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

1 bunch Spinach Paalak (Cheera)
1/2 cup Coconut — grated
2 nos Garlic pods
2 nos Green chillies
Chilly powder, to taste
Salt, to taste
For seasoning
3 tsp Oil
1 tsp Mustard seeds
Thymol seeds(Vaum/Ajwain

Preparation

Step 1
Wash and cook spinach in water.
Step 2
Grind it along with grated coconut, green chillies and garlic.
Step 3
Pour it in a skillet and heat till it starts boiling.
Step 4
Add salt and chilly powder along with water to make it semi-liquid paste. Boil for few minutes.
Step 5
Set a pan over medium heat and pour in the oil and crackle mustard seeds and thymol seeds.
Step 6
Pour it over the prepared gravy.
Step 7
Serve while still hot with chapathis, parathas or plain rice.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.