Spinach medhu vadai

Medhu vadai is the most popular snack prepared especially during festival seasons.  We can serve it with sambar and chutney or else with yoghurt.  By adding spinach to this dish, it makes little healthy.

Ingredients :

1. Chopped spinach - 1 cup
2. Urad dal - 1 cup
3. Onion - 1 no
4. Green chillies - 2 nos
5. Black peppercorns - 1/2 tsp
6. Coconut pcs - 1 tbsp
7. Cumin seeds - 1/2 tsp
8. Corriander leaves - 1 tsp
9. Ginger paste - 1/2 tsp
10. A pinch of hing
11. Salt to taste
12. Oil for deep frying

Direction to cook :

1.   Soak the urad dal for one hour & grind them without adding water.

2.   To the batter add finely chopped onions, spinach, green chillies, peppercorns, cumin seeds, hing, corriander leaves, ginger paste, coconut pieces & salt to taste.

3.   Heat the oil in the frying pan, apply some water in your palm and take a small ball of batter and shape it like dougnut and make a hole in the middle & deep fry them till crispy and done.  

Serve warm with sambar and chutney.

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Palak (spinach) keerai kulambu

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Keera kulambu is the healthy south Indian dish served with rice. Keerai is cooked with dal & Indian seasonings. Addition of vadagam & ghee will enrich the taste and flavour of the dish. This taste great with potato fry. Any type of keerai (leaf) can be used to make this dish. This is the best way of serving the keerai for the healthy life.

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Ingredients :

1. Spinach (palak keerai) - 1/2 cup
2. Oil - 1 tbsp
3. Red chillies - 3 to 4 nos
4. Cumin seeds - 1 tsp
5. Mustard seeds - 1 tsp
6. Urad dal - 1 tsp
7. Curry leaves - 1 tbsp
8. A pinch of hing
9. Garlic pods - 4 to 5 nos
10. Vadagam - 1 tsp (optional)
11. Toor dhal - 1/2 cup
12. Onion -1 no (finely chopped)
13. Tomato -1 no (Finely chopped)
14. Turmeric powder - 1/4 tsp
15. Tamarind paste - 1/4 tsp
16. Salt to taste
17. Ghee - 1 tsp

Directions to cook :

# Pressure cook the toor dal. Keep aside.

# Clean & finely chop the spinach.

# Heat oil in the pan, add cumin seeds, urad dal, mustard seeds, red chillies, hing, curry leaves & garlic pods.

# Once splutter, add the onions & saute. Add the finely chopped tomatoes & saute for 4 min.

# Add the finely chopped spinach & saute for 3 min.

# Add the cooked dal & enough salt and water. Cover and cook until done.

# Meanwhile, heat ghee in the small pan & fry the vadagam. Add it to the kulambu.

Serve with rice.

NOTE :

Those who don't have vadagam, just add the ghee finally.

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