Name: Purslane leaves palyam recipe by Rajeshwari Shyam Bhat at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Cleaned and finely chopped Purslane 2 cup; Gooseberry sized tamarind soaked water 1/2 cup; Red chilli powder 2 tsp; Gooseberry sized Jaggery; Salt to taste; dry coconut powder 2 tsp; turmeric powder a pinch; Cooking oil 4 tsp; Mustard seeds 1 tsp; Urad dal 2 tsp; Red chilli 1; Curry leaves few

ABOUT Purslane leaves palyam RECIPE

Purslane leaves / Bombay spinach / Nela basale leaves are common in Mangalore. It's palyam is so tasty and good accompanied with chapathi, dosa and rice.

Ingredients Serving: 4

Cleaned and finely chopped Purslane 2 cup
Gooseberry sized tamarind soaked water 1/2 cup
Red chilli powder 2 tsp
Gooseberry sized Jaggery
Salt to taste
dry coconut powder 2 tsp
turmeric powder a pinch
Cooking oil 4 tsp
Mustard seeds 1 tsp
Urad dal 2 tsp
Red chilli 1
Curry leaves few

Instructions

Heat a pan, heat oil.
Add mustard seeds, urad dal, Red chilli, allow it to splutter.
Add curry leaves.
Then add tamarind soaked water, bring it to boil.
When it comes half add chopped spinach, Salt, Jaggery, turmeric powder and red chilli powder.
Cover a lid and cook in low flame.
Stir in between and check the evaporation of water.
Add dry coconut powder.
After complete evaporation of water turn off the flame and serve.

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