We start making the Vali Bhajji Ambat Recipe by heating a nonstick pan and roasting the coriander seeds, dry pink chilies, and coconut. Preserve it apart to chill down. Then grind it in a blender to a rough paste.

Clear the spinach leaves and chop them together with the stem. In a strain cooker, saute the onions and add the tamarind water and the tur dal together with spinach and tomato until it’s achieved for about 3 whistles. As soon as achieved launch the strain naturally.

As soon as achieved, utilizing a muddler, muddle the dal and different components to a rough curry. You may add some water in an effort to alter seasoning.

Warmth a thick bottomed pan, add the bottom paste and the dal  combination. Regulate the consistency once more and test for the seasoning. Add the jaggery to the dal as soon as it begins boiling.

As a way to do the tempering take a small skillet and add oil, as soon as it’s heated then add the mustard seeds and garlic, then pour it onto the dal combination.

Serve your Vali Bhajji Ambat Recipe with some steamed rice or Phulka and finish it with Paal Payasam Recipe to make your meal full.