Lima Beans and Spinach Pakoda Curry

>> Thursday, February 24, 2011

This is a simple and yummy including lot of nutritive values from spinach and legumes added to it. I tried this curry when I had some left over masala vadai/ bengal gram dal fritters batter. I tossed in some chopped spinach into the vadai batter  and it turned into yummy pakodas. Later on added these crispy pakodas with the Lima beans curry and the combo tasted great. I made it like a dry curry. We can also make it with gravy to go with rice. This may sound something similar to vada curry with lot more veggies added to it..
Things needed for pakoda

Bengal gram/ Kadalai paruppu - 1 Cup ( Soaked for 1-2hours)
Spinach - 1 Cup ( Finely chopped)Green chilly - 3 nos. ( Finely chopped, Can be adjusted according to taste)
Curry leaf - Few nos. ( Roughly chopped)
Coriander/ Kothamalli/ Cilantro - 1/8 Cup ( Roughly chopped)
Fennel seeds/ Saunf/ Sombu - 1 Tbsp
Ginger - 1 Tsp ( Finely grated)
Onions - 1 medium sized ( Roughly chopped)
Salt - To taste
Oil - For deep frying

To make pakodas
Grind Bengal gram with salt and very little water if needed into a coarse paste. Add onions, curry leaves, fennel seeds, coriander, green chilly, ginger, spinach  to the ground paste and mix well. Drop the batter with a spoon into the hot oil and deep fry until golden brown. The pakodas can of be of any shape but of bite size. Its better to cook the pakodas just 3/4th so as to that they can easily absorb the gravy and get soft.
Things needed for Curry
Onions - 1 no. medium sized ( Finely chopped)
Tomato - 1 no small sized ( Finely chopped)
Lima beans - 1 Cup ( I used frozen)
Coconut - 1Tbsp ( Grated)
Fennel seeds - 1 Tsp
Ginger - 1 inch thick piece
Garlic pearls - 3 nos.
Green chilly - 3 nos.
Cardamon - 1 no.
Oil - 1 Tsp
Red chilly powder - 1/2 Tsp
Tumeric powder - a pinch
Curry leaf - Few nos.
Coriander/ Kothamalli - For garnishing
Cumin seeds - 1/2 Tsp
Cloves - 2 nos.
Cinnamon stick - Small piece
Salt - Taste


Heat oil in a pan, add cumin seeds, curry leaf ,cloves, cinnamon and let the seeds sizzle. Add onion, tomatoes and cook until the mixture turns mushy.  Meanwhile grind coconut, ginger, garlic, fennel seeds, green chilly, cardamon into a smooth paste with water. Add the ground paste to the pan and fry mixture for 5 minutes or until the raw flavors of coconut leaves the mixture. Add tumeric, salt, red chilly powder, lima beans and pressure cook the curry for 2 whistles.  Finally add in the pakodas and adjust for the consistency of the curry. 

This will be a great side dish for chapathi, dosa and rice. This yummy curry goes to MLLA 32 event by Susan guest hosted by Sandhya and to Healing food - Ginger and Garlic event by Siri guest hosted by Sara's corner.


1 comments:

Priya (Yallapantula) Mitharwal February 24, 2011 at 2:58 PM  

Looks so appetizing :)

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