Indian Recipes

Tangy Puli Keerai (South Indian Tamarind Spinach) Recipe

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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

  1. Prepare the Spinach:
    Begin by thoroughly washing and cleaning the spinach leaves. Once washed, set them aside.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

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