Easy Cheera thandu pulingary with coconut With Step by Step Pictures
Rate this recipe!
| Prep Time | 10 minutes |
| Servings |
people
|
Ingredients
- Spinach stems : 1 cup (chopped) -
- Sambar daal : ½ cup or as reqd -
- Coconut paste : 2 tsp -
- Carrot : 1 no (sliced ½ inch) -
- Brinjal : 2 nos (sliced/optional) -
- Onion : 1 no (sliced) -
- Tomato : 2 nos (chopped) -
- Tamarind : ½ of lemon size -
- Turmeric : ½ tsp -
- Sambar powder : 1 tsp -
- Asafoetida : a pinch -
- Mustard : 1 tsp -
- Curry leaves Few -
- Salt : as reqd -
Ingredients
|
Rate this recipe!
|
Instructions
- First cut the spinach stems into small pieces, remove the string from sides. Wash and keep aside.
- Add turmeric powder, sambar powder and mix well.6) Add this to pressure cooker / kadai and boil again. Add coconut paste, tamarind water and boil again.
- Remove from fire and pour this into a serving bowl.
- Splutter mustard seeds and curry leaves. Add this into gravy.
- Easy cheera thandu pulingary with coconut is ready.
Share this Recipe
