GREEN CURRY PERFECT COMBINATION TO GO WITH RAGGI MUDDE..!
Set 1:
Mixed greens: Around 250gms (I have used a mix of dill, amaranth, fenugreek, Indian spinach, huli soppu*) green bajji and if u want use other banjo like chakotha
Toor dal/Split pigeon peas: 1/3rd cup
Onion: 2 medium sized
Tomato: 2 medium sized
Garlic: 4 pods
Green chilies: 6-8 nos, more or less
Brinjal: 1 no, optional
Turmeric: a big pinch
Seasoning:
Salt: According to taste
For spice paste:
Coconut scraped: 1-1.5tbsp, fresh or frozen
Chilli powder: 1 tsp, optional
Tamarind: a big grape sized
Cumin seeds: 1 tsp
For tempering:
Oil: 1 tbsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Garlic: 3 pods, minced
Curry leaves: 6-8 nos
* I do not know what is it called in other regional languages or in English
Method:
Wash the greens thoroughly in water. Chop them & keep aside.
Chop the onions, tomato & brinjal(if using) into 1 inch cubes.
Wash the dal in running water.
Mix all the ingredients mentioned in set 1 along with 2 cups of water.
Pressure cook it for 2-3 whistles. Reduce the heat after 3 whistles & cook for another 3-5 minutes.Turn off the heat.
Let the pressure cooker cool.
Warm the cumin seeds/jeera for a minute.
Blend together the ingredients mentioned for spice paste. Make a smooth paste & scoop out the paste to a clean bowl.
When the pressure is released from the cooker, remove the greens mixture & mash it well using a masher/hand blender or using a mixer.
Heat a big pot. Add oil to the pot, followed by the ingredients mentioned for the tempering. When garlic gives out the aroma, add the spice paste to it & cook it for a minute.
Throw in the mashed dal-greens mixture, followed by salt. Boil it on a medium heat for about 10minutes.
Serve it hot with rice, papad or ragi mudde/finger millet balls.
GREEN CURRY FOR RAGI MUDDE
Mixed greens: Around 250gms (I have used a mix of dill, amaranth, fenugreek, Indian spinach, huli soppu*) green bajji and if u want use other banjo like chakotha
Toor dal/Split pigeon peas: 1/3rd cup
Onion: 2 medium sized
Tomato: 2 medium sized
Garlic: 4 pods
Green chilies: 6-8 nos, more or less
Brinjal: 1 no, optional
Turmeric: a big pinch
Seasoning:
Salt: According to taste
For spice paste:
Coconut scraped: 1-1.5tbsp, fresh or frozen
Chilli powder: 1 tsp, optional
Tamarind: a big grape sized
Cumin seeds: 1 tsp
For tempering:
Oil: 1 tbsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Garlic: 3 pods, minced
Curry leaves: 6-8 nos
* I do not know what is it called in other regional languages or in English
Method:
Wash the greens thoroughly in water. Chop them & keep aside.
Chop the onions, tomato & brinjal(if using) into 1 inch cubes.
Wash the dal in running water.
Mix all the ingredients mentioned in set 1 along with 2 cups of water.
Pressure cook it for 2-3 whistles. Reduce the heat after 3 whistles & cook for another 3-5 minutes.Turn off the heat.
Let the pressure cooker cool.
Warm the cumin seeds/jeera for a minute.
Blend together the ingredients mentioned for spice paste. Make a smooth paste & scoop out the paste to a clean bowl.
When the pressure is released from the cooker, remove the greens mixture & mash it well using a masher/hand blender or using a mixer.
Heat a big pot. Add oil to the pot, followed by the ingredients mentioned for the tempering. When garlic gives out the aroma, add the spice paste to it & cook it for a minute.
Throw in the mashed dal-greens mixture, followed by salt. Boil it on a medium heat for about 10minutes.
Serve it hot with rice, papad or ragi mudde/finger millet balls.
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