and Cilantro Masala
from Asha Kumar - Detroit, Michigan,
Cilantro plays a very important part in adding to the taste of
this wonderful curry.
Usually, cilantro is added as a final garnish (as in almost all
the dishes which I have described), but in this curry, it's the
ingredient used to give an unique nutty taste to it.
This dish is a personal favorite of mine, since my mother makes
it best back home.
This is called 'Tambuli' in Karnataka, my home-state in India.
Keep a medium-sized frying pan on heat, add olive oil.
- 2 cups of fresh, washed spinach
- ½ cup washed cilantro leaves
- 1 small green chilli - diced
- small piece of ginger - diced
- ½ tsp salt
- ½ tsp cumin seeds
- 1 tblsp coconut powder
- ½ tblsp olive oil
- 5 - 6 mint leaves - for that final touch!
When the oil becomes hot, add cumin seeds and fry for 1 minute.
Then add chillies and ginger and fry until the ginger becomes light-brown.
Now, add the cut spinach leaves, mix well and cook until they become
soft and lose their moisture.
Remove from heat and keep aside for about 10 minutes , allowing it
In a blender, put the cooled spinach, cilantro and all the other
Blend very well so that the spinach leaves mix with all the spices
to form a smooth paste.
Add a little water if required.
Garnish with mint leaves and transfer to a serving dish.
Optional serving: This dish has a lovely green hue when
It can also be served as an appetizer at the beginning of the meal.
Just add ½ cup of water , mix well and serve in soup bowls
; and wait for rave reviews !!