Puli Keerai Recipe (Tamarind Spinach Curry)
Puli Keerai is a traditional South Indian Recipe that serves a main course. It is more like a sambar or rasam that goes well with rice. Puli Keerai is a simple recipe that doesn’t need any special ingredient. The spinach that is used gives good amount of iron to the body. This can be packed even for lunch. Puli Keerai is a quick dish that can be prepared in minimum time on a busy day.
Serve the Puli Keera Recipe (Tamarind Spinach Curry) with rice and Vendakkai Poriyal.
You may also like other spinach recipes, try them at home and enjoy it with your family.
10 M
20 M
30 M
2 Servings
Ingredients
- 200 grams Spinach Leaves (Palak)
- Tamarind , half lemon size
- Sugar , a pinch
- 4 Green Chillies
- Salt , as required For tempering
- 1 teaspoon Sunflower Oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Chana dal (Bengal Gram Dal)
- 2 sprig Curry leaves
- 2 Dry Red Chillies
How to make Puli Keerai Recipe (Tamarind Spinach Curry)
To begin with the Puli Keerai Recipe first, separate the spinach leaves from the stem and clean them in cold running water.
Now place the pressure cooker on medium flame and add the clean spinach, chilies, salt as per your taste and a pinch of sugar and give it a stir.
Now add tamarind and some water. Don't add so much water as spinach tend to loose water as they get cooked.
Leave them to cook for about 10 minutes. After the spinach is cooked remove it from the cooker and keep it aside.
Take a blender and pour the spinach mixture and blend it to a smooth paste.Transfer it to a bowl once done.
Now in another kadai add some oil and let it heat, now add mustard seeds and wait till they splutter.
After mustard seeds splutter add chana dal and wait till it is roasted and turns brown.
Now add the mustard seeds and chana dal to the spinach mixture and give it a stir.
Taste the Puli Keerai and check for the salt and spice and adjust it according to your taste.
Your Puli Keerai recipe ready to be served and you can serve them with white rice and Vendakkai Poriyal.
