Puli Keerai is a stew where the spinach is cooked in tamarind based thick gravy. Spinach is first cooked, and then made it to a puree which is then concocted with tamarind mixture to get this delicious Keerai Masiyal. The spice, tangy flavors are well balanced in this masiyal. This masiyal tastes so good with any rasam varieties or poricha kuzhambu or Mor Kuzhambu. Sometimes it's very hard to make kids eat spinach. But if we grind the spinach there are high chances to make them eat happily.
If you like this Puli Keerai, then you can also try other Spinach based Recipes.
- Keerai Thoran - Keerai Poriyal / Keerai Thoran is a Kerala cusine where wee add spicy coconut dry masala to the cooked Keerai. The coconut jeera powder gives very nice flavor and taste to the Keerai. It's very healthy and this can be made quickly
- Keerai Molagootal Recipe - Molagootal is a very popular and traditional Palakkad dish. This molagootal can be prepared using any of the greens
- Keerai Kuzhambu - Spinach is one of the healthy greens we should often include in our diet. We should make a practice of including spinach atleast once a week. We can make many variety of dishes using spinach. Keerai Kuzhambu is one of the variety which is a very delicious main course with rice.
Recipe Card for Puli Keerai Recipe | Spinach in Tamarind Gravy:
Puli Keerai Recipe | Spinach in Tamarind gravy
Equipments Needed
- Heavy Bottomed Pan
- Mixer Grinder
Servings: 4 people
Calories: 77kcal
Puli Keerai is a traditional keerai masiyal recipe. Spinach is cooked in tamarind based spicy gravy. This tamarind based Keerai masiyal is very delicious and a perfect side dish for Rasam, Mor Kuzhambu etc. Learn here how to make this Puli Keerai with step by step pictures and instructions.
Print Recipe
Ingredients
- 2 Cups Spinach Tightly packed. 1 cup - 250ml
- ¼ teaspoon Turmeric Powder
- 1 Gooseberry Size Tamarind
- 1 Pinch Turmeric Powder
- 1 teaspoon Salt Adjust as needed
- 1 teaspoon Sambar Powder
Tempering
- 1 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 2 Red Chili
- 2 teaspoon Split Urad Dal
Instructions
Preparing Spinach
- Take spinach leaves in a wide bottomed pan filled with water. Allow the spinach leaves to rest in water for 10 mins. After 10 mins, any sand or dust in spinach gets settled down. Carefuly remove the floating spinach without shaking the water.
Soaking Tamarind
- Soak tamarind in warm water for 10 mins. After 10 mins, squeeze the soaked tamarind and extract the juice. Set this tamarind extract aside.
Cooking Spinach
- Heat a pan. Add the washed spinach leaves to the pan. Add turmeric powder and ½ cup of water and allow the spinach to cook.
- After 2-3 mins, the spinach will be cooked completely. Allow the cooked spinach to cool off.
Grinding
- Take the cooked spinach in a mixer jar.
- Grind it to a smooth paste. Set this spinach paste aside.
Tempering
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Next, add split urad dal and fry till the dal turns light brown. then, add red chili. Give a mix.
Cooking Puli Keerai
- Now, add the tamarind extract to the pan. Also add turmeric powder and salt. Stir well.
- Next, add sambar powder to the tamarind extract. Allow the tamarind extract to boil for 5 mins to get rid off its raw smell.
- Then, add the spinach paste to the pan. Allow the spinach paste to cook in tamarind juice. Keep the flame in low and allow the puli keerai to cook in low flame for 10 mins or till its thick in consistency. Switch off the flame.
- Relish the delicious Puli keerai with Rasam or Mor kuzhambu!
Nutritional Info
Nutrition Facts
Puli Keerai Recipe | Spinach in Tamarind gravy
Amount Per Serving (1 Cup)
Calories 77
Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 11g4%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:
PREPARING SPINACH
- Take spinach leaves in a wide bottomed pan filled with water. Allow the spinach leaves to rest in water for 10 mins. After 10 mins, any sand or dust in spinach gets settled down. Carefuly remove the floating spinach without shaking the water.
SOAKING TAMARIND
- Soak tamarind in warm water for 10 mins. After 10 mins, squeeze the soaked tamarind and extract the juice. Set this tamarind extract aside.
COOKING SPINACH
- Heat a pan. Add the washed spinach leaves to the pan. Add turmeric powder and ½ cup of water and allow the spinach to cook.
- After 2-3 mins, the spinach will be cooked completely. Allow the cooked spinach to cool off.
GRINDING
- Take the cooked spinach in a mixer jar.
- Grind it to a smooth paste. Set this spinach paste aside.
TEMPERING
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Next, add split urad dal and fry till the dal turns light brown. then, add red chili. Give a mix.
COOKING PULI KEERAI
- Now, add the tamarind extract to the pan. Also add turmeric powder and salt. Stir well.
- Next, add sambar powder to the tamarind extract. Allow the tamarind extract to boil for 5 mins to get rid off its raw smell.
- Then, add the spinach paste to the pan. Allow the spinach paste to cook in tamarind juice.
- Keep the flame in low and allow the puli keerai to cook in low flame for 10 mins or till its thick in consistency. Switch off the flame.
- Relish the delicious Puli keerai with Rasam or Mor kuzhambu!
