Puli Keerai – South Indian Tamarind Spinach Curry
Puli Keerai is a popular and flavorful South Indian dish that combines the tangy taste of tamarind with the earthy goodness of spinach. This dish is traditionally made in households across South India and is often served with rice, making it a perfect choice for a satisfying lunch. A comforting vegetable sambar-like curry, Puli Keerai is simple to make and can easily be packed for lunch. The combination of tamarind, green chilies, and spices creates a deliciously tangy and savory dish that will leave you craving for more.
Ingredients
| Ingredients | Quantity |
|---|---|
| Tamarind | A little |
| Spinach (Keerai) | 200 grams |
| Sugar | A pinch |
| Green chilies | 4 |
| Salt | As needed |
| For Tempering | |
| Oil | 1 teaspoon |
| Mustard seeds | ½ teaspoon |
| Gram dal (Chana dal) | ½ teaspoon |
| Curry leaves | 2 sprigs |
| Dried red chilies | 2 |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 2-3 people
Nutritional Information (Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal per serving |
| Protein | 3.5g |
| Carbohydrates | 17g |
| Fiber | 4g |
| Fat | 6g |
| Sodium | 360mg |
Instructions
-
Prepare the Spinach:
Start by cleaning the spinach thoroughly. Wash the leaves well to remove any dirt or impurities. -
Cook the Spinach:
In a pressure cooker, add the cleaned spinach along with green chilies, salt, sugar, and a little water. Also, add tamarind (either tamarind paste or fresh tamarind soaked in warm water). Mix everything well.
Close the lid of the pressure cooker and cook the mixture until you hear 1 whistle. Once done, release the pressure and keep the spinach mixture aside. -
Grind the Mixture:
Transfer the cooked spinach and tamarind mixture into a blender and grind it into a smooth paste. If the consistency is too thick, you can add a little water to achieve a more soupy texture. Pour the ground mixture into a bowl. -
Tempering the Curry:
Heat 1 teaspoon of oil in a pan. Once the oil is hot, add the mustard seeds. Let them splutter for about 10 seconds.
Next, add the gram dal (chana dal) and cook it until it turns light brown. Then, add curry leaves and dried red chilies. Fry the tempering for a few seconds until the flavors infuse. -
Combine the Tempering and Spinach:
Pour the tempering into the ground spinach mixture. Stir well to combine all the ingredients. Let the curry simmer for a couple of minutes to allow the flavors to meld together. -
Serve and Enjoy:
Your Puli Keerai is now ready to serve! This dish pairs wonderfully with steamed rice and a side of Beetroot Thoran for a complete South Indian meal. Enjoy the tangy, spicy, and flavorful goodness of this traditional dish!
Serving Suggestions:
-
Side Dish Pairings:
Puli Keerai is best served with plain steamed rice, but it can also be enjoyed with chapati or paratha for a fulfilling meal. -
Accompaniments:
Pair with a vegetable side like Beetroot Thoran, which complements the tanginess of the Puli Keerai, or enjoy it alongside a simple dal and papad for a wholesome lunch.
Puli Keerai is a wholesome and nutritious South Indian delight that’s not only easy to prepare but also a great way to enjoy the health benefits of spinach. With its vibrant flavors and comforting texture, this dish makes for a perfect addition to your weekday lunch menu or a delightful treat for the whole family.
