Puli keerai is nothing but tangy spinach gravy
Chopped spinach- 1 cup
Tamarind pulp-1/2 cup
Pearl onions- 10
Mustard seeds- 1 tea spoon
Curry leaves- a few
Sambar powder- 1-2 table spoon
Oil-1 table spoon
Hing- a pinch
1.Cook the spinach in the microwave for abiut 6 minutes.
2.Soak tamarind in warm water and get the pulp done.
3.In a pan, heat oil and splutter mustard seeds and curry leaves.Once they spluttter, add hing and red chillies and fry for 30 seconds.
4.Add chopped pearl onions and fry until light pink.
5.Add the chopped/cooked spinach and pour the tamarin pulp/water into it.
6.Add sambar powder , salt and let the mixture boil and thicken a little bit.
7.Switch off once the raw smell of sambar powder gives away.Serve with steamed rice.