Puli Keerai Recipe (Tamarind Spinach Curry) Made Simple

To begin with the Puli Keerai preparation guide first, separate the spinach leaves from the stem and sanitize them in cold running aqua.Now place the pressure cooker on medium flame and mix in the sanitize spinach, chilies, table salt as per your non-honeyed profile and a pinch of granulated sugar and give it a agitate.Now mix in tamarind and some aqua.

Don't mix in so much aqua as spinach tend to loose aqua as they get cooked.Leave them to burning up for about 10 moments.

After the spinach is cooked remove it from the cooker and keep it aside.Take a blender and stream in the spinach mixture and mash it to a seamless paste.Transfer it to a mixing bowl once done.Now in another kadai mix in some coat and let it burning up, now mix in mustard seeds and wait till they splutter.After mustard seeds splutter mix in chana dal and wait till it is roasted and turns brown.Now mix in the mustard seeds and chana dal to the spinach mixture and give it a agitate.non-honeyed profile the Puli Keerai and check for the table salt and fragrant element and adjust it according to your non-honeyed profile.Your Puli Keerai preparation guide ready to be served and you can present them with white rice and Vendakkai Poriyal. .