Vali Bhajji Ambat: A Malabar Spinach Curry with Roasted Coconut Masala
Cuisine: Malabar
Course: Dinner
Diet: High Protein Vegetarian
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 4
Description:
Vali Bhajji Ambat is a traditional Konkan curry that celebrates the richness of Malabar spinach. Known for its unique flavor, this curry is enriched with roasted coconut masala, which adds depth and warmth to every bite. The addition of tamarind imparts a tangy note, while jaggery balances it out with sweetness, making this curry a delightful blend of flavors. Quick and easy to prepare, it’s perfect for an everyday meal. Pair it with Vengana Kaap (crispy eggplant fritters) and rice for a complete, satisfying dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Spinach (Malabar, chopped) | 2 cups |
| Tuvar dal (arhar dal) | 1/2 cup |
| Onion (finely chopped) | 1 medium |
| Tomato (chopped) | 1 medium |
| Tamarind (blended in water) | 30 grams (extract juice) |
| Turmeric powder | 1 teaspoon |
| Jaggery (powdered) | 1 teaspoon |
| Salt | To taste |
| Coconut (grated) | 1/2 cup |
| Coriander seeds (roasted) | 1 tablespoon |
| Dried red chilies | 4-5 pieces |
| Mustard seeds | 1 teaspoon |
| Garlic (grated) | 4 cloves |
| Oil | As needed |
Instructions
-
Prepare the Roasted Coconut Masala:
- Heat a pan on medium heat and add coriander seeds, dried red chilies, and grated coconut.
- Cook the mixture for about 20 seconds, just until it becomes fragrant, then turn off the heat and allow it to cool.
- Once cooled, transfer the mixture to a mixer grinder and grind it into a smooth paste. Set it aside.
-
Prepare the Dal and Spinach:
- Wash the spinach leaves thoroughly and chop them into smaller pieces.
- Heat oil in a pressure cooker. Add the finely chopped onions and sauté them for about 1 minute, until they turn translucent.
- Add the tamarind juice, tuvar dal, chopped spinach, and chopped tomatoes to the pressure cooker. Mix everything well.
- Close the pressure cooker and cook the mixture for 3 whistles. Once done, let the pressure release naturally.
-
Combine the Masala and Dal Mixture:
- Open the pressure cooker and give the dal mixture a good stir. If the consistency is too thick, you can add a little water to adjust it to your desired texture.
- Add the ground coconut masala to the dal mixture and bring it to a boil.
- Once the curry reaches a rolling boil, add the jaggery and salt to taste. Stir well and let it cook for another 3-4 minutes for the flavors to meld together.
-
Prepare the Tempering:
- In a small tempering pan, heat oil. Add mustard seeds and allow them to pop.
- Add the grated garlic and sauté for about 1 minute until the garlic turns golden and fragrant.
-
Finish the Dish:
- Pour the tempering over the cooked dal and spinach curry and stir well to incorporate.
-
Serve:
- Serve the Vali Bhajji Ambat hot, ideally paired with crispy Vengana Kaap (eggplant fritters) and steamed rice for a wholesome, flavorful dinner.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 7g |
| Carbohydrates | 30g |
| Fiber | 5g |
| Fat | 3g |
| Saturated Fat | 1g |
| Sodium | 250mg |
| Potassium | 500mg |
| Sugars | 5g |
| Vitamin A | 100% DV |
| Vitamin C | 20% DV |
| Calcium | 8% DV |
| Iron | 10% DV |
Cooking Tips:
- If you prefer a richer flavor, you can add a splash of coconut milk after boiling the curry to make it creamier.
- Adjust the jaggery to suit your taste preference. If you like it sweeter, feel free to add a little more.
This vibrant and nutritious dish is sure to bring a taste of Malabar into your home!
