Puli Keerai Recipe (Tamarind Spinach Curry)
Experience the vibrant flavors of South India with this traditional Puli Keerai recipe! Made with fresh spinach, tangy tamarind, and a tempering of aromatic spices, this dish is the perfect balance of earthy and zesty notes. Pair it with hot steamed rice and a side of Vendakkai Poriyal (Okra Stir-fry) for a wholesome and satisfying meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Spinach Leaves (Palak) | 200 grams |
| Tamarind | Half a lemon-sized piece |
| Sugar | A pinch |
| Green Chillies | 4 |
| Salt | As required |
| Sunflower Oil | 1 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1/2 teaspoon |
| Curry Leaves | 2 sprigs |
| Dry Red Chillies | 2 |
Nutritional Information (Per Serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 85 | 4% |
| Protein | 3g | 6% |
| Carbohydrates | 9g | 3% |
| Dietary Fiber | 3g | 12% |
| Fat | 4g | 6% |
| Sodium | 250mg | 10% |
| Vitamin A | 45% | |
| Vitamin C | 25% | |
| Iron | 15% | |
| Calcium | 10% |
Preparation Details
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 minutes | 20 minutes | 30 minutes | 2 servings |
Step-by-Step Instructions
Step 1: Prepare the Spinach
- Separate the spinach leaves from their stems and wash them thoroughly under cold running water to remove any dirt or impurities.
Step 2: Cook the Spinach Mixture
- Place a pressure cooker on medium heat.
- Add the cleaned spinach, green chillies, salt (to taste), and a pinch of sugar. Stir gently to combine.
- Add the tamarind and a small amount of water. Avoid adding too much water since spinach releases water as it cooks.
- Close the lid and cook the mixture for approximately 10 minutes. Once done, turn off the heat and let the pressure release naturally.
Step 3: Blend to a Smooth Paste
- Transfer the cooked spinach mixture to a blender.
- Blend until smooth, ensuring there are no lumps.
- Pour the blended mixture into a bowl and set aside.
Step 4: Prepare the Tempering
- Heat a small kadai or pan on medium flame. Add sunflower oil and let it warm up.
- Once the oil is hot, add mustard seeds. Allow them to splutter.
- Add the chana dal and sauté until it turns golden brown and aromatic.
- Add the curry leaves and dry red chillies, stirring briefly to release their fragrance.
Step 5: Combine and Adjust Seasoning
- Pour the prepared tempering over the spinach mixture and stir well to combine.
- Taste and adjust the salt and spice levels to suit your preference.
Step 6: Serve and Enjoy
- Your Puli Keerai is now ready to be served!
- Pair it with hot steamed rice and Vendakkai Poriyal (Okra Stir-Fry) for a complete South Indian meal.
Tips and Variations
- For an extra kick of heat, add a few more green chillies or increase the number of dry red chillies in the tempering.
- You can substitute tamarind with tamarind paste (about 1 teaspoon) if fresh tamarind is unavailable.
- Add a clove of garlic to the tempering for additional flavor.
Why You’ll Love This Recipe
This Puli Keerai recipe is perfect for a quick and nutritious lunch or dinner. Packed with the goodness of spinach and the tangy delight of tamarind, it’s a great way to incorporate greens into your diet while enjoying bold South Indian flavors. Whether you’re a fan of vegetarian meals or just looking for something different, this recipe is sure to impress!
