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Thursday, February 21, 2008

Palakoora PulusuKoora

I am back. After my exciting trip to India and the after fervor associated to it ended considerably, I am back to my routine.
Though, I haven't had the time to go through the blogs, I know I have missed some wonderful posts from fellow bloggers and some amazing events during my absence. Time to catch up.

Coming to today's post, it's time for some pulusukoora, which my paternal grand mother used to cook regularly in her kitchen.
Simple and healthy greens adorn the center stage in this dish and only the basic ingredients needed to please the palate go along with it. I would say pulusukoora is real earthy and greens used in the dish would be at it's best.
Pulusukoora is usually prepared with gongura or thotakoora (amaranth leaves). I experimented with spinach and this worked equally good. Took me back down the memory lane.

Fresh Spinach

Ingredients required to prepare about a cup of pulusukoora:
A bunch of spinach / palakoora, washed thoroughly (I had about 5 cups of chopped spinach and stalks from a bunch)
1 or 2 small green chillies
1/2 tsp chili powder (or more or less depending upon the spiciness preferred)
About a tbsp of tamarind extract
Salt
And for seasoning - a tsp oil, a tsp of mustard seeds and a pinch of asafoetida

Cooking:
Chop the spinach leaves and green chillies fine. If the stalks of the bunch are tender, chop them fine as well. Put them in a thick bottomed vessel or deep bottomed pan with a tbsp of water and cook till the spinach is done. (That much of water is enough as pulusukoora has a thick consistency). It takes less than 10 minutes. Then add tamarind, chili powder and salt and let it cook for five more minutes. (Adjust the quantities if required). Mash the spinach with the back of the ladle while cooking. Heat the oil in a small pan and add mustard seeds and asafoetida. When the mustard seeds start to pop, remove and add it to the above spinach pulusukoora.
Traditionally, it is served as a side dish to rice and mudda pappu (plain dal) along with a spoon of ghee.

For microwave version, use a microwave safe bowl to cook spinach and proceed as above.

Palakoora Pulusukoora

This goes to MEC - Greens hosted by Srivalli of 'Cooking 4 all seasons'.

Post a Comment

14 comments:

Alpa said...

quick, easy and healthy - what more could you ask for? nice photos!

Madhu said...

Hi Suma,
Good to have you back, its always wonderful and exciting when we visit home.
I always add dal to spinach, diferent recipe to me, looks delicious.

TBC said...

Hey Suma,
You're back!

Is this also known as pulli-itta keerai? I think I made something similar from Kanchana's blog recently.

Laavanya said...

That looks delicious and must be awesome with dhal and rice.

Nags said...

welcome back. that's a nice dish to make a comeback with!

Sreelu said...

Hey Suma glad to see you back, love pulusu kura very much

Happy cook said...

Welcome Back.
Love the dish.

Asha said...

So good to see you back Suma, great to ear that you enjoyed your trip!:))
Greens dish looks delcious, I will try. Must be yummy if it's your ajjis recipe!:)

Namratha said...

Glad you are back Suma, missed all your kooras and pachidis :) Nice to hear u had fun...pulusakoora is a fav and I make it often. Yours is simple and good.

Rama said...

It looks delicious...Nice pictures....

Suma Gandlur said...

Let me check what pulli itta keerai is.

vegeyum said...

Welcome home.
What a great recipe, so easy and sounds delicious.
Missing India?

Bharathy said...

Back-Fresh-greens!!!!
Welcome back,girl!!:D

srivalli said...

Suma, beautiful picture of green..thanks for the lovely entry and good to see you back!