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| 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
- 2 bunches spinach
- 1/2 lemon sized tamarind ball
- 10-15 garlic cloves
- 1/4 teaspoon asafoetida
- Salt to taste
- 4 tablespoons oil
FOR THE TEMPERING
- 1/2 teaspoon mustard seeds
- 2 whole dry red chillies
- 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 |
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