Puli Keerai (Tamarind Spinach) Recipe
Introduction
Puli Keerai, a flavorful and tangy South Indian spinach dish, is an easy-to-make recipe that brings together the goodness of spinach and the delightful sourness of tamarind. Perfect for a wholesome lunch or dinner, this dish pairs beautifully with rice and other sides, making it a complete meal for those seeking comfort food with a burst of flavors. Ideal for vegetarians and anyone looking to enjoy a quick yet healthy dish, Puli Keerai is a true representation of South Indian culinary simplicity and goodness.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tamarind | A little (around 1 tsp) |
| Spinach | 200 grams |
| Sugar | A pinch |
| Green Chilies | 4 |
| Salt | To taste |
| Oil | 1 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| Chana Dal (Gram Lentils) | 1/2 teaspoon |
| Curry Leaves | 2 sprigs |
| Dry Red Chilies | 2 |
Nutritional Information (Approximate per serving)
| Nutrient | Quantity |
|---|---|
| Calories | 45 kcal |
| Protein | 2.1 g |
| Carbohydrates | 7.5 g |
| Fiber | 2.9 g |
| Fat | 1.5 g |
| Sodium | 150 mg |
| Sugars | 0.5 g |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
Serving Information
| Servings | 2 |
|---|---|
| Cuisine | South Indian |
| Course | Lunch |
| Diet | Vegetarian |
Instructions
-
Prepare the Spinach:
Begin by thoroughly washing and cleaning the spinach leaves. Once washed, set them aside.
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Cooking the Spinach Mixture:
In a pressure cooker, combine the cleaned spinach, green chilies, salt, and a pinch of sugar. Add tamarind and a little water to the mixture. Close the lid of the pressure cooker and cook for one whistle (1 city). Let the pressure release naturally. -
Blend the Mixture:
After the pressure has released, transfer the cooked spinach mixture into a blender. Blend it until smooth and consistent. Pour the mixture into a bowl and set it aside. -
Prepare the Tempering (Tadka):
In a pan, heat the oil. Add mustard seeds and allow them to splutter for about 10 seconds. Then add the chana dal (gram lentils) and cook them until they turn a light golden brown. -
Final Mixing:
Add the curry leaves and dry red chilies to the tempering, and let them sizzle for a moment. Pour this tempering over the blended spinach mixture. Stir everything together until well combined. -
Serve:
Serve your Puli Keerai with steamed rice and a side of Beetroot Thoran or any other favorite South Indian accompaniment. This dish is perfect for a nutritious and satisfying lunch or dinner.
Tips for the Best Puli Keerai:
- Adjust the Tanginess: The amount of tamarind you use can be adjusted based on your preference for tanginess. If you prefer a milder flavor, reduce the tamarind slightly.
- Spice Level: You can adjust the spice level by adding more or fewer green chilies depending on your tolerance for heat.
- Pair with Sides: This dish pairs well with a variety of South Indian side dishes such as rice, rotis, or even lentil-based preparations like dal.
- Vegetarian Delight: Puli Keerai is completely vegetarian and can be enjoyed by everyone, making it a great choice for family meals or potlucks.
Puli Keerai is a dish that beautifully showcases the fresh, vibrant flavors of South India. The tanginess of tamarind, the freshness of spinach, and the aromatic tempering combine to create a unique, mouth-watering experience. Enjoy this simple, flavorful recipe that is both nutritious and satisfying!
