Poondu Keerai Massiyal Spinach cooked in tamarind and tempered with fresh indian spices This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 22 Feb 2016 in Recipes Course New Update Main Ingredients Spinach, Tamrind Cuisine Tamil Nadu Course Main Course Vegetarian Prep Time 11-15 minutes Cook time 16-20 minutes Serve 4 Taste Tangy Level of Cooking Moderate Others Veg Ingredients list for Poondu Keerai Massiyal 2 bunches Spinach 1/2 lemon Tamrind 10-15 cloves Garlic 1/4 teaspoon Asafoetida to taste Salt 4 tablespoons Oil FOR THE TEMPERING 1/2 teaspoon Mustard seeds 2 Whole dry red chilli 2 tablespoons Split black gram skinless (dhuli urad dal) 10-12 Curry leaves Method Clean, wash and chop spinach. Peel garlic. Slit green chillies. Soak tamarind in ½ cup warm water and remove the pulp and strain. Heat gingelly oil and temper with mustard seeds, urad dal, red chilly , curry leaves and green chillies. Add whole garlic, sauté for a couple of minutes. Add spinach and stir frequently for uniform cooking. Crush the spinach and garlic with a masher. Add tamarind pulp , salt and mix well. Dissolve rice flour in water and add to the mixture so that the gravy thickens. Sprinkle asafoetida, mix well and cook for 3-4 minutes. Serve hot with steamed rice. Nutrition Info Calories 809 Carbohydrates 35.6 Protein 18.3 Fat 65.9 Other Fiber 16.7gm #Asafoetida #Curry leaves #FOR THE TEMPERING #Garlic #Mustard seeds #Oil #Salt #Spinach #Split black gram skinless (dhuli urad dal) #Whole dry red chilli 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