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Main Course

Spinach N Green Gram Curry

Cooked low and slow until the masala melds into the gravy, this spinach curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 3 servings

1/2 cup Green gram sprouted, Cherupayar
1 cup Spinach leaves — chopped
1/4 Of Coconut — grated
2 nos Green chillies
1/4 tsp Cummin seeds (Jeerakam)
Cream, to taste

Preparation

Step 1
Cook sprouted cherupayar and chopped spinach with 1 cup water.
Step 2
Grind grated coconut with green chillies and cumin seeds to a fine paste.
Step 3
Add the grated coconut mixture to the cooked vegetables and cook in low heat.
Step 4
Before boiling starts, remove the vessel from flame.
Step 5
Add a dash of cream to the curry.
Step 6
Spinach n green gram curry is ready and serve hot.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Spinach N Green Gram Curry

Ingredientsfor 3 servings

1/2 cup Green gram sprouted, Cherupayar
1 cup Spinach leaves — chopped
1/4 Of Coconut — grated
2 nos Green chillies
1/4 tsp Cummin seeds (Jeerakam)
Cream, to taste

Preparation

Step 1
Cook sprouted cherupayar and chopped spinach with 1 cup water.
Step 2
Grind grated coconut with green chillies and cumin seeds to a fine paste.
Step 3
Add the grated coconut mixture to the cooked vegetables and cook in low heat.
Step 4
Before boiling starts, remove the vessel from flame.
Step 5
Add a dash of cream to the curry.
Step 6
Spinach n green gram curry is ready and serve hot.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.