Puli Keerai (Tamarind Spinach Curry)
A Hearty and Flavorful South Indian Vegetarian Delight
Puli Keerai, also known as Tamarind Spinach Curry, is a beloved South Indian dish that combines the richness of spinach with the tangy zest of tamarind. Perfect for a comforting lunch, this dish is both nutritious and easy to prepare. With the addition of mustard seeds, chana dal, and curry leaves for tempering, Puli Keerai brings out the authentic flavors of South India, making it an ideal accompaniment to steamed rice. Packed with iron from the spinach and the goodness of tamarind, this vegetarian curry makes a wholesome meal for both adults and children alike.
This simple yet delicious curry doesn’t require fancy ingredients or much time to prepare, making it perfect for a quick weekday lunch or dinner. The delightful balance of savory, tangy, and slightly sweet flavors makes this curry a versatile dish to serve with rice, roti, or even as a side to other South Indian mains like Vendakkai Poriyal (Okra Stir Fry).
Ingredients
| Ingredient | Quantity |
|---|---|
| Spinach Leaves (Palak) | 200 grams |
| Tamarind | ½ lemon-sized portion |
| Sugar | A pinch |
| Green Chillies | 4 whole |
| Salt | As required |
| For Tempering: | |
| Oil | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | ½ teaspoon |
| Chana Dal (Bengal Gram Dal) | ½ teaspoon |
| Curry Leaves | 2 sprigs |
| Dry Red Chillies | 2 whole |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Instructions
-
Prepare the Spinach:
Start by thoroughly washing the spinach leaves in cold running water. Ensure there is no dirt or grit. Once cleaned, separate the spinach leaves from the stems, as the stems can be tough and fibrous. Set the spinach aside. -
Cooking the Spinach:
In a medium-sized pressure cooker, add the clean spinach leaves along with green chillies, salt to taste, and a pinch of sugar. Give everything a good stir. Add a small piece of tamarind (about the size of a lemon) and a little water. Be careful not to add too much water, as spinach releases a lot of moisture when cooked. -
Pressure Cook:
Close the pressure cooker lid and cook the mixture on medium flame for about 10 minutes, or until the spinach has wilted and softened. -
Blend the Mixture:
Once the spinach has cooked, remove the cooker from the heat. Let it cool for a moment, then transfer the mixture to a blender. Blend it to a smooth paste or keep it slightly chunky, depending on your preference. After blending, transfer the paste to a bowl. -
Tempering the Curry:
In a separate frying pan (kadai), heat 1 teaspoon of oil over medium heat. Once the oil is hot, add the mustard seeds and wait for them to splutter. This will release their pungent flavor into the oil. -
Add Chana Dal and Spices:
Once the mustard seeds splutter, add the chana dal and dry red chillies to the pan. Roast the dal until it turns golden brown. You’ll begin to notice a nutty aroma as the dal roasts. Add the curry leaves and sauté for another 30 seconds. -
Combine and Adjust Flavors:
Transfer the tempering (mustard seeds, chana dal, and curry leaves) into the blended spinach mixture. Stir everything together, making sure the tempering is well distributed. Taste the curry and adjust the salt or spice level by adding more green chillies or salt if needed. -
Serve and Enjoy:
Your Puli Keerai is now ready to be served! This tangy and savory spinach curry pairs beautifully with hot steamed rice, making it a perfect meal for any time of the day. For an added touch, serve it alongside Vendakkai Poriyal (Okra Stir Fry) or any other South Indian side dish for a complete meal.
Serving Suggestions
Puli Keerai can be served with:
- Steamed White Rice
- Roti or Paratha
- Vendakkai Poriyal (Okra Stir Fry)
- Crispy Papadam
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~75 kcal |
| Protein | ~2 grams |
| Carbohydrates | ~10 grams |
| Dietary Fiber | ~3 grams |
| Fat | ~4 grams |
| Iron | High (from spinach) |
Puli Keerai is not only delicious but also a powerhouse of nutrients, especially iron, making it a great choice for those looking to boost their iron intake naturally. The tangy tamarind adds a refreshing contrast to the earthy flavor of spinach, while the tempering gives it a depth of flavor that’s signature to South Indian cuisine.
Why You’ll Love Puli Keerai
- Quick & Easy: This recipe can be prepared in just 30 minutes from start to finish. Perfect for busy days!
- Healthy & Nutritious: Packed with spinach and tamarind, it’s a great source of iron and essential vitamins.
- Flavorful: The combination of tamarind, spices, and tempering creates a well-rounded dish that’s savory, tangy, and slightly sweet.
- Versatile: It pairs wonderfully with rice or flatbreads, and is perfect for both lunch and dinner.
Puli Keerai is a classic example of how South Indian flavors can transform a simple dish into something extraordinary. Its ease of preparation and vibrant taste make it a staple in many homes across the Southern part of India. Enjoy this delicious curry and feel the warmth of South Indian hospitality with every bite!
