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Spinach curry

Spinach curry

Main dishes

A traditional dish from Kerala, characterized by a tangy flavor and notes of chili, coconut, and mango. Served with rice.

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Recipe from Plutus (Wikibooks), adapted by Recette de cuisine ·

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Chemin leaf curry is an original recipe from Kerala, in India. This dish, made with chemin leaves, offers a unique flavor that combines acidity, chili peppers, coconut, and mango. It is typically served with rice.

Ingredients and directions

  • Prep time20 min
  • Cook time30 min
  • Resting10 min
  • Total1 hr
  • DifficultyEasy
  • CostBudget
  • Cooking methodstove
  • Estimated cost$1.77 $0.44 / serving Estimated price; varies by store.

Ingredients

4 people
  • $0.29
  • $0.47
  • $0.10
  • $0.19
  • $0.03
  • $0.10
  • $0.07
  • $0.10
  • $0.15
  • $0.05
  • $0.22

Prices from US supermarkets.

Directions

  1. Wash the curry leaves thoroughly and chop them into small pieces. ≈ 8 min
  2. Mix the pepper, salt, and mustard powder together, then add water and cook.
  3. After cooking, add water and let it simmer for a few more minutes.
  4. Combine the ginger, garlic, and cumin to create a paste. ≈ 4 min
  5. Cook gently in a container, making sure the heat is not too high.
  6. In a separate container, heat the coconut oil, then add chopped cilantro, dried chili peppers, and curry leaves.
  7. Mix. ≈ 4 min
  8. Add the curry to the mixture and mix well before serving. ≈ 4 min

The bill

Spinach curry

  • Curry leaves – 2 cups (after removing the stems and finely chopping)$0.29
  • The pomelo – about the size of a small lemon (soaked in water)$0.47
  • Black pepper powder – 1 teaspoon$0.10
  • Turmeric powder – 1/4 teaspoon$0.19
  • salt – to taste$0.03
  • Allium sativum – 2 cloves$0.10
  • Mustard seeds – 1/4 teaspoon$0.07
  • pepper – 1/2 teaspoon$0.10
  • dried chili peppers – 2$0.15
  • Spices – 1 teaspoon$0.05
  • coconut oil – 2 tablespoons$0.22

Total$1.77

that's $0.44 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • Curry leaves – 2 cups (after removing the stems and finely chopping)
  • The pomelo – about the size of a small lemon (soaked in water)
  • Black pepper powder – 1 teaspoon
  • Turmeric powder – 1/4 teaspoon
  • salt – to taste
  • water – as needed
  • shredded coconut – 1/2 cup
  • Allium sativum – 2 cloves
  • Mustard seeds – 1/4 teaspoon
  • pepper – 1/2 teaspoon
  • dried chili peppers – 2
  • Spices – 1 teaspoon
  • coconut oil – 2 tablespoons

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