Poondu Keerai Massiyal

Spinach cooked in tamarind and tempered with fresh indian spices This is a Sanjeev Kapoor exclusive recipe.

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Poondu Keerai Massiyal
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
  • 1/2 teaspoon Mustard seeds
  • 2 Whole dry red chilli
  • 2 tablespoons Split black gram skinless (dhuli urad dal)
  • 10-12 Curry leaves


  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.
  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.

Nutrition Info

Calories 809
Carbohydrates 35.6
Protein 18.3
Fat 65.9
Other Fiber 16.7gm