Puli Keerai Recipe (Tamarind Spinach Curry)
A vegetarian South Indian Recipes recipe with spinach leaves (palak), tamarind - half lemon size, sugar - a pinch. Ready in 30 min, serves 2.
Curated byAditi Iyer🇮🇳
- 1
To begin with the Puli Keerai Recipe first, separate the spinach leaves from the stem and clean them in cold running water
spinach leaves (palak)(200 grams)sprig curry leaves(2) - 2
Now place the pressure cooker on medium flame and add the clean spinach, chilies, salt as per your taste and a pinch of sugar and give it a stir
spinach leaves (palak)(200 grams)sugar - a pinchsalt - as required - 3
Now add tamarind and some water
tamarind - half lemon size - 4
Don't add so much water as spinach tend to loose water as they get cooked
spinach leaves (palak)(200 grams) - 5
Leave them to cook for about 10 minutes
- 6
After the spinach is cooked remove it from the cooker and keep it aside
spinach leaves (palak)(200 grams) - 7
Take a blender and pour the spinach mixture and blend it to a smooth paste
spinach leaves (palak)(200 grams) - 8
Transfer it to a bowl once done
- 9
Now in another kadai add some oil and let it heat, now add mustard seeds and wait till they splutter
mustard seeds(1/2 teaspoon) - 10
After mustard seeds splutter add chana dal and wait till it is roasted and turns brown
mustard seeds(1/2 teaspoon)chana dal (bengal gram dal)(1/2 teaspoon) - 11
Now add the mustard seeds and chana dal to the spinach mixture and give it a stir
spinach leaves (palak)(200 grams)mustard seeds(1/2 teaspoon)chana dal (bengal gram dal)(1/2 teaspoon) - 12
Taste the Puli Keerai and check for the salt and spice and adjust it according to your taste
salt - as required - 13
Your Puli Keerai recipe ready to be served and you can serve them with white rice and Vendakkai Poriyal
Nutrition Facts
Per serving
Rate this recipe
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Puli Keerai Recipe (Tamarind Spinach Curry)
A vegetarian South Indian Recipes recipe with spinach leaves (palak), tamarind - half lemon size, sugar - a pinch. Ready in 30 min, serves 2.
Curated byAditi Iyer🇮🇳
Directions
13 steps- 1
To begin with the Puli Keerai Recipe first, separate the spinach leaves from the stem and clean them in cold running water
spinach leaves (palak)(200 grams)sprig curry leaves(2) - 2
Now place the pressure cooker on medium flame and add the clean spinach, chilies, salt as per your taste and a pinch of sugar and give it a stir
spinach leaves (palak)(200 grams)sugar - a pinchsalt - as required - 3
Now add tamarind and some water
tamarind - half lemon size - 4
Don't add so much water as spinach tend to loose water as they get cooked
spinach leaves (palak)(200 grams) - 5
Leave them to cook for about 10 minutes
- 6
After the spinach is cooked remove it from the cooker and keep it aside
spinach leaves (palak)(200 grams) - 7
Take a blender and pour the spinach mixture and blend it to a smooth paste
spinach leaves (palak)(200 grams) - 8
Transfer it to a bowl once done
- 9
Now in another kadai add some oil and let it heat, now add mustard seeds and wait till they splutter
mustard seeds(1/2 teaspoon) - 10
After mustard seeds splutter add chana dal and wait till it is roasted and turns brown
mustard seeds(1/2 teaspoon)chana dal (bengal gram dal)(1/2 teaspoon) - 11
Now add the mustard seeds and chana dal to the spinach mixture and give it a stir
spinach leaves (palak)(200 grams)mustard seeds(1/2 teaspoon)chana dal (bengal gram dal)(1/2 teaspoon) - 12
Taste the Puli Keerai and check for the salt and spice and adjust it according to your taste
salt - as required - 13
Your Puli Keerai recipe ready to be served and you can serve them with white rice and Vendakkai Poriyal
About this recipe
A vegetarian South Indian Recipes recipe with spinach leaves (palak), tamarind - half lemon size, sugar - a pinch. Ready in 30 min, serves 2.
Nutrition Facts
Per serving (2 servings)
Rate this recipe
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