-- Palak Thambli

Ingredients:

1. Palak ( or can use spinach leaves) leaves: 10 to 12 leaves (medium to big size leaves)
2. Thuppa (Ghee): 1 ½ Spoon
3. Jeerigey (Cumin seeds) – ¾ Spoon
4. Hasi Menasu (Green Chilly) – 3 to 4
5. Thenginakaayi thuri (Coconut powder) – ½ Mushti (fist), preferably freshly grated
   
6. Dappa Majjigey (Thick Butter Milk) – 1 big glass ( preferably, ½ savor + ½ normal)
7. Salt for taste

Procedure:

1. Fry jeera/jeerigey with ghee in a pan for 30 seconds.
2. Add green chilly and fry for one minute.
3. Add palak and fry for one minute.
4. Add the above fried items in a mixer (or grinder) along with grated coconut and grind till it becomes fine paste.
5. Add thick butter milk/curd and salt and grind for 15 seconds.
6. Add some water to make it diluted (not too diluted!!)
   
7. Give “Oggaranaey”/"Seasoning"

PALAK THAMBLI READY!!!!

Note:

Seasoning/Oggaranaey: Fry ½ spoon of mustard seeds with one red chilly (cut into pieces) in two to three spoons of oil, 3 to 4 curry leaves, and one pinch of ingh (asoefetida).

© 2007 Praveen Noojipady