recipe to prepare BASALE & YETTI PODI RASA

BASALE & YETTI PODI RASA
BASALE & YETTI PODI RASA

BASALE & YETTI PODI RASA KUDLA STYLE / SPINACH & DRY PRAWN CURRY MANGALOREAN STYLE

– Recipe by Dr Kushal Shetty, Mangalore

Ingredients:

  • 1/2 kg Basale ( Spinach)
  • 1/2 cup podi yetti ( dry prawns)
  • 2 cups – water
  • 1 medium- tomato
  • salt to taste

1) dry roast:

  • 6 red chillies
  • 1/2 tsp coriander seeds
  • 1/8th tsp jeera seeds
  • 3 fenugreek seeds
  • 2 pepper corns

2)

  • 1/2 coconut grated
  • 1 flake garlic
  • 1/4th marble sized tamarind
  • 1/2 onion
  • pinch turmeric

Seasoning:

  • little oil
  • 3 fenugreek seeds
  • 1/2 fine cut onion

Method:

1. Boill Spinach with salt in 2 cups of water.
2. Meanwhile, clean the dry prawns for stones and dust.
3. Dry roast, wash it lightly in water to clean it.
4. Grind 1) and 2) to a fine paste.
5. Rinse the mixi with water used to boil the spinach.
6. Take the masala, spinach, add masala water, tomato in a vessel and bring to a boil till raw smell goes.
7. Add the dry prawns and simmer till done.

Seasoning:

Take lil oil, add fenugreek seeds, in a few secs fry the fine cut onion to brown. Add to the curry .

Pls note:

* Dry prawns have salt in it, keep in mind while adding salt.
** Substitute to dry prawns are tuvar dhal, lathane seeds, raw papaya