Shrimps and spinach curry / Sungat galnu vali ambat

We , G.S.B ‘s often prepare ‘ Vali Ambat ‘ or ‘sukkale sungat  ani vali ambat ‘ / dry prawns and spinach curry . Sometime back Amma had prepared vali ambat adding fresh prawns and once she prepared vali ambat with a combination of  dried prawns and fresh shrimps . It tasted out of the world . And I had to share it in the space . Traditionally we  don’t prepare spinach curry adding shrimps . Amma had some  leftover fresh shrimps and dried prawns and thus she prepared it . For ‘vali Ambat’ refer here . For spinach I used organic Indian spinach which grew in my Amma’ s garden . And that added the extra punch .

Baking is my passion and today  I  prepared  baked nachos which tasted heaven . I never get tired to try baked dishes . It releases whole lot of stress to tell you’ ll frankly . I have endless collection of  bookmarked recipe’s . I will try one by one whenever possible and will share it in the space  . Stay tuned until then ! 

Recipe courtesy : Amma

Ingredients:
Vali(Indian spinach) – 3 cups of leaves and 1 cup of stem,chopped
Tur dal- 2 tbsp
Salt -to taste
Onion-1 chopped finely
Onion-1,chopped finely to season
Oil-3 tsp

Ingredients for the masala:
Coconut-1  cup
Short red chillies-3(roasted in a tsp of oil)
Long red chillies-3(roasted in a tsp of oil)
Tamarind- marble sized

Method:

1. Cook the spinach in a vessel adding little water just until it soaks.
2. Add salt, chopped onion to the cooked spinach, take a boil and keep it aside.
3. Grind all the masala ingredients to a fine paste adding water .
4. Add the masala to the cooked spinach,add cooked tur dal and take a boil.
5. Heat oil in a tadka pan and fry the onions until reddish brown in colour.
6. Season it to the curry and close the lid immediately.
7. You may also season the curry with mustard seeds(1 tsp) and curry leaves(few) instead of onion.
8. Serve it hot with rice.

Pictorial presentation :