How to make Poondu Keerai Massiyal -

Spinach cooked in tamarind and tempered with fresh indian spices

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Spinach (पालक), Tamrind

Cuisine : Tamil Nadu

Course : Main Course Vegetarian

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For more recipes related to Poondu Keerai Massiyal checkout Palak Paneer, Palak Methi Aur Corn Ki Sabzi, Spinach And Pumpkin Curry, Palak Bahar . You can also find more Main Course Vegetarian recipes like Gatta Curry , Vindi Sorse Posto, Potato stir fry, Corn Paneer Delight.

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 : Tangy

Ingredients for Poondu Keerai Massiyal Recipe

  • Spinach 2 bunches

  • Tamrind 1/2 lemon

  • Garlic 10-15 cloves

  • Asafoetida 1/4 teaspoon

  • Salt to taste

  • Oil 4 tablespoons

  • FOR THE TEMPERING

  • Mustard seeds 1/2 teaspoon

  • Whole dry red chilli 2

  • Split black gram skinless (dhuli urad dal) 2 tablespoons

  • Curry leaves 10-12

Method

Step 1

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.

Step 2

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.

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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.