Poondu Keerai Massiyal Spinach cooked in tamarind and tempered with fresh indian spices This recipe is from FoodFood TV channel By Sanjeev Kapoor 21 Jun 2014 in Recipes Course New Update Main Ingredients Spinach leaves (palak),chopped, Oil Cuisine Kerala Course Main Course-Veg Prep Time 11-15 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Medium Others Veg Advertisment Ingredients list for Poondu Keerai Massiyal 4 bunches Spinach leaves (palak),chopped 4 tablespoons Oil 1/2 teaspoon Mustard seeds 2 Dried red chillies,brokenq 2 Green chillies,slit 8-10 Curry leaves 10-12 cloves Garlic,peeled 1 tablespoon Split black gram skinless (dhuli urad dal) 2 tablespoons Tamarind pulp a pinch Asafoetida a pinch Turmeric powder 1 1/2 tablespoons Rice flour,Dissolved in water to taste Salt Method 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. 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. 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. #Asafoetida #Curry leaves #Mustard seeds #Oil #Salt #Split black gram skinless (dhuli urad dal) #Tamarind pulp #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article