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

Nutritional Information (Per Serving)

Preparation Details

Step-by-Step Instructions

Step 1: Prepare the Spinach

1. 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

1. Place a pressure cooker on medium heat.
2. Add the cleaned spinach, green chillies, salt (to taste), and a pinch of sugar. Stir gently to combine.
3. Add the tamarind and a small amount of water. Avoid adding too much water since spinach releases water as it cooks.
4. 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

1. Transfer the cooked spinach mixture to a blender.
2. Blend until smooth, ensuring there are no lumps.
3. Pour the blended mixture into a bowl and set aside.

Step 4: Prepare the Tempering

1. Heat a small kadai or pan on medium flame. Add sunflower oil and let it warm up.
2. Once the oil is hot, add mustard seeds. Allow them to splutter.
3. Add the chana dal and sauté until it turns golden brown and aromatic.
4. Add the curry leaves and dry red chillies, stirring briefly to release their fragrance.

Step 5: Combine and Adjust Seasoning

1. Pour the prepared tempering over the spinach mixture and stir well to combine.
2. Taste and adjust the salt and spice levels to suit your preference.

Step 6: Serve and Enjoy

1. Your Puli Keerai is now ready to be served!
2. 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!