Vali Bhajji Ambat (Malabar Style Spinach Curry with Tamarind and Lentils)
Vali Bhajji Ambat is a delightful Malabar-style curry that brings together the flavors of fresh spinach, aromatic spices, tamarind, and lentils, creating a hearty, tangy, and nutritious dish. This curry is typically enjoyed with rice or traditional bread (Vengaṇa Kaap), making it an ideal dinner option for a wholesome, protein-packed meal. The dish is rich in flavor, courtesy of a roasted coconut and coriander seed paste, complemented by the sweetness of jaggery. Here’s how you can make this comforting dish at home!
Ingredients
Ingredients | Quantity |
---|---|
Malabar Spinach (Vali Bhajji) | 2 cups (washed and chopped) |
Toor Dal (Pigeon Pea Lentils) | 1/2 cup |
Onion (finely chopped) | 1 medium |
Tomato (chopped) | 1 medium |
Tamarind (soaked in water) | 30 grams |
Turmeric Powder | 1/2 tsp |
Jaggery (powdered) | 1 tsp |
Salt | To taste |
Fresh Grated Coconut | 1/2 cup |
Coriander Seeds (roasted) | 1 tbsp |
Dried Red Chilies | 4-5 pieces |
Mustard Seeds | 1 tsp |
Garlic (crushed) | 4 cloves |
Oil | As required |
Preparation Time
10 minutes
Cooking Time
45 minutes
Total Time
55 minutes
Servings
4 servings
Cuisine
Malabar (South Indian)
Course
Dinner
Diet
High Protein, Vegetarian
Instructions
1. Prepare the Spice Paste
To start, heat a pan or small kadhai on medium heat. Add coriander seeds, dried red chilies, and grated coconut. Roast the mixture for about 20 seconds, stirring occasionally to prevent burning. Once roasted, turn off the heat and let the mixture cool down. After it cools, transfer it to a blender or grinder and blend into a smooth paste. Set this aside for later.
2. Cook the Lentils and Spinach
Next, rinse the toor dal thoroughly under running water. In a pressure cooker, heat a little oil and add the finely chopped onions. Sauté for about 1 minute, or until the onions become translucent. Add the tamarind juice, toor dal, chopped spinach, and chopped tomato to the cooker. Stir well and close the lid. Cook for 3 whistles, then let the pressure release naturally. Once the cooker is open, check the consistency of the dal. If you prefer a slightly thinner consistency, add some water and mix well.
3. Combine the Roasted Paste and Dal
Now, transfer the prepared coconut-coriander paste into the cooker with the cooked dal and spinach mixture. Stir everything together, and bring it to a gentle simmer. Add powdered jaggery and stir to combine, letting it simmer for 3-4 minutes. This allows the jaggery to melt and incorporate into the curry, adding a slight sweetness to balance the tang of the tamarind.
4. Prepare the Tempering (Tadka)
In a separate small pan, heat some oil for tempering. Once the oil is hot, add mustard seeds and crushed garlic. Sauté the mixture for 1 minute, allowing the garlic to release its aroma and the mustard seeds to splutter. Once done, pour this hot tempering over the simmering curry in the pressure cooker. Stir well to mix all the flavors together.
5. Final Touches
Check the seasoning and adjust salt if needed. If the curry is too thick, you can add some water to reach your desired consistency. Let it cook for another 2-3 minutes, ensuring everything is well combined and heated through.
6. Serve
Vali Bhajji Ambat is now ready to serve! This tangy, flavorful curry is best enjoyed with hot steamed rice or traditional Malabar bread like Vengaṇa Kaap. It makes for a perfect wholesome dinner that’s both nutritious and full of comforting flavors.
Nutritional Information (Per Serving)
Nutrient | Amount |
---|---|
Calories | 150-180 kcal |
Protein | 8-10 g |
Carbohydrates | 25-30 g |
Fiber | 5-6 g |
Fat | 5-7 g |
Sodium | 200-250 mg |
Sugar | 3-4 g |
Recipe Tips:
- Vegan Option: If you prefer a vegan version, replace ghee or any other dairy ingredients with oil.
- Storage: This curry can be stored in an airtight container in the refrigerator for up to 2-3 days. It tastes even better the next day as the flavors have had time to meld together.
- Spicy Version: For a spicier version, you can increase the number of dried red chilies used in the tempering.
This Malabar classic, Vali Bhajji Ambat, is not only delicious but also packed with the goodness of lentils, spinach, and spices. It’s the perfect dish to warm up your dinner table with a comforting, wholesome meal.