Fresh leafy greens are in season. This prawn recipe with Malabari spinach cooked in a flavourful gravy is a quick fix to your hectic day!
PRAWNS WITH MAYALU
Ingredients
15-18 medium prawns, deveined, cleaned and washed
1 large bunch Malabar spinach (mayalu), chopped with stems kept intact
1 cup soaked pigeon peas (toor dal)
1 large onion, finely chopped
5 tbsps coconut oil
2 tbsps coriander seeds
4-5 dried red chillies
1 tsp crushed black peppercorns
1 cup fresh scraped coconut
2 tbsps tamarind pulp
Salt to taste
1 tbsp sambhar masala
1 tbsp chopped garlic
Method
1. In a pressure cooker, add Malabar spinach leaves and stems, pigeon peas and onion. Add 2 cups water and cook for 2-3 whistles. Allow the pressure to reduce completely.
2. Heat 2 tbsps coconut oil, add coriander seeds, dried red chillies and black peppercorns and saute for a few seconds.
3. Transfer into a blender jar and add fresh scraped coconut, tamarind pulp and ¼ cup water and blend to a fine paste.
4. Open the cooker and add the prepared paste, mix well.
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