Spinach | Keerai 2 cups (chopped) Tamarind a small gooseberry sized Sesame oil 2 tsp Mustard seeds 1/4 tsp Urad dal 1 tsp Channa dal 1 tsp Red chili 3-4 Asafoetida 2 pinches Salt as needed Jaggery 1 tsp Sugar 1/4 tsp Method:
In a pan cook the spinach by adding little salt and the sugar. Adding sugar retains the colour if the spinach even after it is cooked. Cook the spinach by adding 3/4 cup of water. You can pressure cook for 1-2 whistles too. Allow this to cool and grind into a smooth paste. Extract the tamarind juice by adding 1 cup of water. In a pan add sesame oil and add mustard seeds, urad dal, channa dal, asafoetida and red chili. When the dal turns brown, add the tamarind water. Add salt and jaggery powder. Let this boil for 2 minutes. Add the spinach puree to this. Mix well and if needed add little water to get the right consistency. Boil this for 10 minutes. Switch off the flame. Puli itta keerai is ready to serve.
Method:
In a pan cook the spinach by adding little salt and the sugar. Adding sugar retains the colour if the spinach even after it is cooked. Cook the spinach by adding 3/4 cup of water.
You can pressure cook for 1-2 whistles too. Allow this to cool and grind into a smooth paste.
Extract the tamarind juice by adding 1 cup of water. In a pan add sesame oil and add mustard seeds, urad dal, channa dal, asafoetida and red chili. When the dal turns brown, add the tamarind water. Add salt and jaggery powder.
Let this boil for 2 minutes. Add the spinach puree to this. Mix well and if needed add little water to get the right consistency.
Boil this for 10 minutes. Switch off the flame. Puli itta keerai is ready to serve.
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