Divamani Enterprises

Type: Savoury

Cuisine: South Indian

Preparation Time: 30-40 minutes

Servings: 4

Ingredients

• 1 bundle spinach
• 1 cup red gram
• 1 tsp salt
• 1/4 tsp – turmeric powder
• a pinch – asafoetida
• 2/3 cup grated coconut
• 1 tsp cumin
• 1 chilli
• 2 tbsp oil
• 1 tsp mustard
• 1 tsp black gram
• Water as required

Instructions

1. Wash spinach at least 3 times
2. Soak in salt water for 5 minutes
3. Remove from water and cut it fine
4. Measure out 7 cups of the spinach
5. Take a large vessel
6. Put the spinach in it and add 1/4 cup water, salt, turmeric and asafoetida
7. Cover it with a lid and heat on low flame
8. Pressure cook red gram separately (3-5 whistles).
9. Once pressure is released, pour the water into the spinach and mash the red gram to an even paste.
10. Grind coconut, cumin and chilli into a fine paste and keep ready.
11. Once spinach is cooked, add the cooked red gram into it and mix well on high heat.
12. Once this boils, add the coconut paste and boil well
13. Take a pan, add oil and mustard
14. Heat it on a high flame.
15. Once it sputters, add to the mulaguttal and let it boil once.
16. Ideally, keep it at thick gravy consistency. But you can dilute, if required. Depending on dilution, add a little salt and oil.
17. Remove from flame and serve.

Notes

• Washing the spinach properly is critical. Take separate bowls of water and wash. Soak it in water in the vessel, remove the spinach from the vessel and put in fresh water and repeat till you are sure there is no grit/mud in the spinach.
• Red gram can be soaked in water for a couple of hours before cooking. This ensures evenness in the cooking.
• Freshly grated coconut must be used for best taste.
• You can add red chilli while sputtering the mustard for making it spicier.
• This can be served with rice or chappathi