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Puli Keerai Recipe | Spinach in Tamarind Gravy
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3.56 from 9 votes

Puli Keerai Recipe | Spinach in Tamarind gravy

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Kootu varieties (Stew)
Cuisine: Indian Recipes, South Indian Recipes, Tamil Brahmin, Tamil Nadu Recipes
Servings: 4 people
Calories: 77kcal
Author: Sowmya Venkatachalam

Equipment

  • Heavy Bottomed Pan
  • Mixer Grinder

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!

Nutrition

Serving: 1Cup | Calories: 77kcal | Carbohydrates: 11g | Protein: 5g | Fat: 2g