Poondu Keerai Massiyal

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

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