Home / Recipes / Purslane leaves palyam

Photo of Purslane leaves palyam by Rajeshwari Shyam Bhat at BetterButter
2066
2
5.0(1)
0

Purslane leaves palyam

May-20-2018
Rajeshwari Shyam Bhat
10 minutes
Prep Time
10 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Purslane leaves palyam RECIPE

Purslane leaves / Bombay spinach / Nela basale leaves are common in Mangalore. It's palyam is so tasty and good accompanied with chapathi, dosa and rice.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Karnataka
  • Frying
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. Cleaned and finely chopped Purslane 2 cup
  2. Gooseberry sized tamarind soaked water 1/2 cup
  3. Red chilli powder 2 tsp
  4. Gooseberry sized Jaggery
  5. Salt to taste
  6. dry coconut powder 2 tsp
  7. turmeric powder a pinch
  8. Cooking oil 4 tsp
  9. Mustard seeds 1 tsp
  10. Urad dal 2 tsp
  11. Red chilli 1
  12. Curry leaves few

Instructions

  1. Heat a pan, heat oil.
  2. Add mustard seeds, urad dal, Red chilli, allow it to splutter.
  3. Add curry leaves.
  4. Then add tamarind soaked water, bring it to boil.
  5. When it comes half add chopped spinach, Salt, Jaggery, turmeric powder and red chilli powder.
  6. Cover a lid and cook in low flame.
  7. Stir in between and check the evaporation of water.
  8. Add dry coconut powder.
  9. After complete evaporation of water turn off the flame and serve.

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Payal Singh
May-25-2018
Payal Singh   May-25-2018

Nice one.

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE