Vaali/Malabar Spinach is one of the favorite leafy vegetable among Mangalore konkanis . Here both the leaves and its tender stem are used for this curry.I have shared more information about vaali in my Vaali Bikkand upkari post.
Alvamande means taro roots.Both vaali and alvamande are seasonal vegetables.Sasam means mustard.As the masala added for this curry includes raw mustard seeds this curry is named as sasam.
This is a spicy curry – had as a side dish.Variety of other recipes cooked with Vaali can be refered from this blog.
Alvamande means taro roots.Both vaali and alvamande are seasonal vegetables.Sasam means mustard.As the masala added for this curry includes raw mustard seeds this curry is named as sasam.
This is a spicy curry – had as a side dish.Variety of other recipes cooked with Vaali can be refered from this blog.
Ingredients :-
- Vaali/Malabar Spinach – 2 cups along with tender stem cut into 1″ long pieces
- Grated Coconut – 1 cup
- Roasted Red chillies – 8-10 (can increase or reduce the nos as per taste)
- Tamarind – marble size
- Mustard – 1 tsp (1/2 tsp for grinding along with masala and rest for seasoning)
- Curry leaves – 4-5 leaves
- Salt to taste
- Oil for seasoning
Method:-
Remove the leaves from the stem and also chop the stem into 1″ pieces.Wash them thoroughly in clean water and cook till soft with little salt.
In a pressure cooker or in a vessel with water in direct flame cook the alvamande till soft.When cool remove the skin and chop into halves.
- Combine Vaali and alvamande and cook in slow flame.
- Besides grind coconut,roasted chillies and tamarind to a fine paste adding little water.Before taking the masala from the mixie jar/grinder add 1/2 tsp of raw mustard and grind once.
- Now add this masala to the cooked vaali and alvamande.Bring to a boil.Check for salt . if needed add as per taste.
- In a seasoning pan heat oil and splutter mustard seeds and curry leaves.Pour this over the boiling curry and switch off the gas.
- Hot curry is ready to serve.
Konkani Khann Anik Jevan 