Poondu Keerai Massiyal

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

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