How to make Poondu Keerai Massiyal -

Spinach cooked in tamarind and tempered with fresh Indian spices.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Spinach leaves (palak) (पालक के पत्ते ), Oil (ऑइल)

Cuisine : Kerala

Course : Main Course Vegetarian

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For more recipes related to Poondu Keerai Massiyal checkout Palak Paneer Boondi, Sai Bhaji, Palak Corn Potato Bake, Palak Paneer . You can also find more Main Course Vegetarian recipes like Vegetable And Paneer Jalfraezi, Khatti Arbi Ka Salan, Khatte Baingan, Batata Humman.

Poondu Keerai Massiyal

Poondu Keerai Massiyal Recipe Card

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Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Poondu Keerai Massiyal Recipe

  • Spinach leaves (palak) chopped 4 bunches

  • Oil 4 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Dried red chillies broken 2

  • Green chillies slit 2

  • Curry leaves 8-10

  • Garlic peeled 10-12 cloves

  • Split black gram skinless (dhuli urad dal) 1 tablespoon

  • Tamarind pulp 2 tablespoons

  • Asafoetida a pinch

  • Turmeric powder a pinch

  • Rice flour,Dissolved in water 1 1/2 tablespoons

  • Salt to taste

Method

Step 1

Heat the oil in a non stick pan. Add the mustard seeds and when they splutter, add the red chillies, green chillies, curry leaves and garlic cloves. Stir well.

Step 2

Add the split black gram and sauté till lightly browned. Add the spinach, tamarind pulp, asafoetida and turmeric powder. Cook on medium heat for three to four minutes.

Step 3

Add half cup water and simmer till the garlic is cooked. Stir in the rice flour mixture to thicken. Stir and mash the spinach. Add salt and cook for two minutes. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.