May 22, 2015

Keerai Puli Curry / Spinach and Shallots Tangy Gravy

An Authentic Tamilnadu cuisine that tastes heavenly to have with anything as side dish. This keerai puli curry is one of the best combination for curd rice too. If you feel bored of eating plain Spinach curry try this spicy and healthy side dish....

Ingredients for making Keerai Puli curry:

(Serves four people)

Boiled Keerai / Spincah from 2 bunches - 1 bowl
Tamarind pulp extracted from a small lemon size tamarind 300 ml
Chopped shallots from 10 shallots
Gingelly oil 2 tb spoons
Dry roasted fenugreek powder 1 tea spoon
Hing powder 1/2 tea spoon
Sambar powder 3 tea spoons or (Coriander seed powder 2 t.spoons and red chilli powder 1 t.spoon)
Mustard seeds, cumin seeds and a red chilli for seasoning

How to make Keerai Puli Curry?

Wash the greens well and rinse out the water. Chop them and boil them soft with a cup of water and a pinch of turmeric powder and keep aside.

Heat a pan with Gingelly oi. Saute it with mustard seeds, cumin seeds and a red chilli. Once they splutter add the shallots and fry for a minute.

Then add the sambar powder and mix well. Now pour the tamarind juice into it with salt.

Allow them to boil till the raw smell of the tamarind goes.

Now add the boiled spinach to it and mix well.Add a little bit of jagerry and hing powder.

Let them boil for 15 minutes or till the gravy thickens. 

Now in a sautening pan dry roast a tea spoon of fenugreek to golden brown and powder it.

Add it to the boiling gravy and switch off the stove.