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Vaali Ambat / Palak Ambat

Ingredients
  Spinach 250 Gram
  Onions 2 Medium
  Fresh coconut/Frozen coconut 1⁄2 Cup (8 tbs)
  Red chillies 8 (Fry in few drops of oil)
  Oil 2 Tablespoon
  Toor dal 1 Cup (16 tbs)
  Tamarind paste 1⁄4 Teaspoon
  Salt To Taste
Directions

Wash palak/spinach, cut 1/2 of the onion into big cubes and finely chop the remaining onions, fry red chillies in 1/4 tsp of oil.

Wash dal and pressure cook. Mash well.

Take two cups of water in another vessel and cook palak and cubed onions.

Prepare the masala by grinding coconut, red chillies and tamarind with a cup of water to a smooth paste.

Now mix palak, dal and masala together. Add salt to taste. Bring it to a boil. Cover and cook on a low flame for 10 minutes.

Meanwhile fry chopped onions in oil separately till golden brown. Pour it over the gravy and mix well. Remove from flame.

Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Savory
Dish: 
Curry
Restriction: 
Vegan, Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4
Story
For making this recipe you can either use spinach or bachali or chinese spinach known as Vaali in Konkani.
Subtitle: 
Spinach Gravy

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Average: 3.3 (7 votes)

7 Comments

AnjaliD's picture
Its been ages since I had this daal. BTW, how about cooking spinach in the pressure cooker along with the toor daal ??!
Sarita.Bhandarkar's picture
To avoid overcooking of spinach it will be good not to cook it with dal in pressure cooker.
Snigdha's picture
I use chopped frozen spinach with this recipe and pressure cook it along with dal and it comes out just fine. May be if you use fresh palak, then its a different story altogether.
Sarita.Bhandarkar's picture
I used fresh palak for this recipe. You can cook it in a pressure cooker. But I like it otherwise.
AnjaliD's picture
I too use frozen spinach and pressure cook it with daal. I also use tomato (but then I don't use tamarind). Fresh spinach comes with all the dirt and feels like they just plucked it from the farm. Too fresh :) I do buy fresh spinach when I know I have time to clean and wash it. But I also keep some frozen ones for last minute meals.
Sarita.Bhandarkar's picture
I get cleaned spinach in packets here. They are so clean and fresh. So I prepare spinach curries often.
Asha Shah's picture
Dear Sarita......This is the first time I saw your recipes. I am a konkani from Bangalore and my family was and is known for its perfect & delicious Konkani dishes. Reading your recipes was a delight because it is absolutely the same as our family recipes......I live in California now and will surely follow your recipes coz i am sure they will be great...