Malabar Spinach
Malabar Spinach

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, malabar spinach. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Malabar Spinach is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Malabar Spinach is something which I’ve loved my whole life. They are nice and they look fantastic.

Malabar spinach is an excellent source of iron, calcium, Vitamin C and Vitamin A. It contains high protein and great source of phosphorus and potassium. This type of spinach is a great substitute for regular.

To begin with this particular recipe, we must prepare a few ingredients. You can cook malabar spinach using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Malabar Spinach:
  1. Prepare 1 bunch Malabar spinach
  2. Take 1 cup grated coconut
  3. Prepare 1 onion
  4. Prepare 4-5 red chillies
  5. Make ready 1 tsp coriander seeds
  6. Prepare 1/2 tsp jeera
  7. Prepare 2-3 cloves garlic
  8. Prepare leaves Curry
  9. Prepare as needed Tiny piece of tamarind
  10. Take to taste Salt

Also known as acelga, bratana, ceylon spinach, Chinese spinach, Indian creeping. Plants and trees lives on its own without depending much on others which is something very unique. They grow immaculately with minimum needs like sunlight, water. The leaves of Malabar spinach are dark green, heart-shaped, and have a slightly glossy appearance.

Instructions to make Malabar Spinach:
  1. Finely chop the Malabar leaves and boil it in a pressure cooker for one whistle with two cups of water
  2. Take a pan and dry roast red chilli, jeera, coriander seeds and coconut
  3. Add the dry roasted mixture with one cut onion and little bit of tamarind which has been soaked in water
  4. Grind the mixture and make a fine paste
  5. Add this mixture to cooked leaves in the pressure cooker and let it boil for sometimes and add salt
  6. In a separate pan heat some oil add some rai, curry leaves, asofetida, garlic
  7. Fry it for some time and add it to cooked leaves
  8. Check for salt and now your gravy is ready to eat with some hot steamy rice

When most spinach varieties are turning bitter in the hot summer months, Malabar spinach is thriving. Malabar spinach (Basella alba) , also known as Basella rubra Basella oleracea Basella lucida, is scientifically classified as Kingdom: Plantae Clade: Angiosperms Clade: Eudicots Order. Malabar spinach is highly ornamental, and is easily trained up a trellis. Some varieties have red Malabar spinach is typically grown on a tower, fence or tepee style trellis. Commonly called climbing spinach, vine spinach and Ceylon spinach, Malabar spinach doesn't tolerate cold, frosty temperatures, making it a perfect addition to warm-season gardens when grown.

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