It is the traditional Bacchalikoora pacchaDi/ Malabar Spinach pickle, that is a rarely found cuisine even in the elite hotels and restaurants.

The summer's Rohini karte heat waves are troubling one and all. Loss of energy / fatigue / lethargy, headache, dehydration and so and so forth...

The effects are many and varied. So let's discuss a simple recipe that is essentially a nutritional powerhouse, rich in vitamins A, C, and E, as well as iron and calcium that are a must for everyone to remain healthy and active regularly.

It is the traditional Bacchalikoora pacchaDi

/ Malabar Spinach pickle, that is a rarely found cuisine even in the elite hotels and restaurants.

I have explored multiple youtube cooking videos and have prepared the below simplest form of the same that shall be very helpful for every middle class family to remain healthy.

1. Buy a few bunches of Bacchalikoora / Malabar Spinach from the nearest leafy vegetable mart and collect only the good leaves leaving aside the stems.

2. Wash the leaves properly with water and reduce their size into smaller units as appropriate.

3. Heat a few table spoons of cooking oil and add the above Bacchalikoora / Malabar Spinach leaves along with a little bit of chintapandu / dried tamarind and little bit of jaggery as appropriate.

Roast it for 15 to 20 minutes so that all the oozed water evaporates and the shiny leafy mixture turns into a decently dry paste. Collect this mixture into a mixer jar or a mortal/pestle combo in-order to make a fine paste.

4. Heat a table spoon of oil and add 5 to 10 dried red chillies, a table spoon of minapagundlu / uraddaal / blackgram, aavaalu / raai / mustard, cumin seeds / jeera and roast them for 5 minutes. Add this mixture along with a tea spoon of salt to the above collected roasted Bacchalikoora / Malabar Spinach leaves' mixture and grind them well into fine paste.

5. Optionally, one may garnish it with popu.

Heat a table spoon of cooking oil and add a few curry leaves and a table spoon of minapagundlu / uraddaal / blackgram and roast them for a while and add the above fine grained Bacchalikoora / Malabar Spinach leaves' paste, stir it thoroughly and let it cool down to the room temperature in a while.

That's all...! A highly healthy, nutritional, classic Indian recipe is ready to be savored with rice or chapati or dosa as appropriate.

Ideally it shall look like the one attached in the pic below that I have prepared for myself for today's lunch. Believe me, it's an ambrosian dish to savor with just cooked hot rice and the traditional pacchi pulusu with popu... 💐🙂