Wednesday, March 7, 2012

Andhra Malabar Spinach & Lentil Preparation (Bachhali Aaku Pappu)

South Indian Vegetarian Main Course Special
Andhra Cuisine
Malabar Spinach & Lentil Preparation (Bachhali Aaku Pappu)
Serves 2

I was amazed by the different names this Fresh Green Leaf has been called around the Globe, just take a look down here for yourself!  
International Names:
Cantonese- Saan Choy
English- Ceylon Spinach, Climbing Spinach, Creeping Spinach, Indian Spinach, Malabar Spinach, Phooi Leaf, Purslane Leaves, Red Vine Spinach
French- M√Ęche
Japanese- Lo Kui/Tsuru Murasa Kai
Vietnamese- Mong Toi

Indian Names:
Bengali- Pui Shak

Kannada- Basale Soppu
Konkani- Vali Bhaji
Marathi- Mayalu/Valichi Bhaji
Odiya- Poi Saaga
Tamil- Kodip Pasali/Pasalai Keerai
Telugu- Bachhali Aaku

Malabar Spinach (Bachhali Aaku)- 2 Cups, Chopped

Split Pigeon Peas (Toor/Arhar Dal/Kandipappu)- 2 Tbsp.  

For Tempering:
Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp.
Split Bengal Gram (Chana Dal)- ½ Tsp.
Split Black Lentil (Urad Dal)- ¼ Tsp.
Mustard Seed (Rai/Sarson)- ½ Tsp.
Cumin Seed (Jeera)- ¼ Tsp.
Curry Leaves- 10 Small
Dried Red Chilli- 1, Broken
Hing- a Pinch

Jaggery (Gud/Bellam)- 1 Tbsp.
Tamarind Paste (Imli/)- 1 Tbsp.
Onions- 1, Cut into Quarters
Tomatoes- 2 Medium, Cut in Quarters

Clean, Wash and Pressure cook the Toor Dal with just enough Water to Cover the Dal till it is just cooked 
In the same Pressure Cooker with Par Boiled Dal, Add Bachhali Leaves-Stalks, Onions, Tomatoes, Water, Salt, Turmeric Powder and let it Cook on Medium Low Flame (Slow Cooking)

Add Jaggery, Tamarind Pulp
In a Small Tadka Frying Pan, heat the Oil for the Tempering, fry Mustard Seeds till they crackle, add Cumin Seeds, Red Chillies, Curry Leaves, Asafoetida and Add to the Prepared Pappu
Serve Hot with Steamed Rice! 

Feel free to share your views & do let us know how this one turned out :) 

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