Keerai Masiyal| Postpartum Diet|BM #13

Ingredients
1 Bunch Spinach or 2 cups of chopped spinach
1 Green Chilli
1/2 Lemon
1 1/2 tea spoon Asafeotida
1 tea spoon Mustard seeds
1 tea spoon Urad dhal
1 tea spoon oil
salt to taste

Method
Chop spinach.
In a pressure cooker add the chopped spinach,green chilli, salt and very little water. Cook up to 1 whistle.
Once cooked, mash well with a masher.
In a small pan add a little oil, mustard seeds,asafeotida and urad dhal and allow it to splutter.
Mix well with the spinach and then finally squeeze the lemon and serve with rice or roti.

This is the most simplest recipe ever to make.


Note:
This is very high in fiber and contains no fat at all.
This is very good for postpartum women since it contains lot of fiber.This is good to have a cup everyday.
It can be cooked with any kind of greens. I used spinach.
Green chilly can be avoided if necessary.

This goes to Srivalli's Blogging Marathon 13

This goes to Tickling Pallets- Let's cook Green

This also goes to Healthy Morsels- Pregnancy

 

spinach

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Milagu Kozhambu- Pathiya Samayal| BM #13

Milagu Kozhambu, where 'Milagu' is called 'Pepper' in English. This Kozhambu helps a lot in digestion of food after delivery of  a child.It is good for anyone at home. I make this pretty often. I learnt it from my aunt.Even my mother and mother-in-law make it the same way.

I am sending this entry to Srivalli's Blogging Marathon 13

Here goes the recipe,

To Grind
2 tea spoons Channa Dhal
2 tea spoons Dhania (Coriander seeds)
1 tea spoon Urad dhal
2 tea spoon Black pepper
1 Red Chiili (You can avoid this if it is just after delivery)
1 tea spoon Asafeotida
2-3 Sprigs of Curry leaves
1 tea spoon oil
For the Kozhambu(Gravy)
2 cups water
1 tea spoon Tamarind paste
salt to taste
1 tea spoon Turmeric powder
To Tempering
1 tea spoon Mustard seeds
1 tea spoon Methi seeds
2-3 Curry leaves
2 tea spoon Sesame oil

Method
In a small frying pan, add a tea spoon of oil and fry for a minute the items to grind from the above ingredients and grind to a smooth powder.
In a vessel pour a little oil and add the items to temper and once the mustard seeds start to splutter.
Pour 2 cups of water,tamarind paste,turmeric powder,asafeotida,salt and allow it to boil till the raw smell of the tamarind goes away. (May be for 10-15 minutes)
Once boiled well, add the ground powder and boil for atleast 5 minutes.
The gravy will start to thicken and once it is thick. Milagu Kozhambu is ready to serve.

The way to eat this.
In a plate, add the required amount of rice, add 1-2 tea spoons of Ghee and a little of this gravy (Kozhambu). Mix well and eat. This will taste really yummy.


Note:
The shelf life for this Kozhambu (Gravy) is pretty long. At-least 1-2 weeks.
This can be taken atleast 2 times a week after delivery of a child. 
This is good for digestion. 


This also goes to "Taste of perl City" Healthy Morsels-pregnancy event

South Indian

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