Mountain Spinach Curry/Keerai Kuzhambu/Palak Dal

Spinach Curry is a classic recipe in India we prepare this curry in many different ways this recipe is just a basic version,,,

Just pluck the tender spinach from the steams and place it in a polythene bag and refrigerate before preparing recipe make sure to wash at least thrice till the water runs clear.

Recipe Video...

Ingredients:

1 Bundle Mountain Spinach

Fist Full Coriander Leaves

2 Cups Cooked Pigeon Peas 

2 Medium Tomatoes

1 Large Onion

6 to 8 Pods Garlic

7 Green Chilly

1 Tbsp Tamarind pulp or 1/3 Cup Tamarind water

1 Tbsp Chilly Powder

1/4 Tsp Turmeric Powder

1 Tbsp Coriander Powder

1/4 Tsp Mustard seeds

1/4 Tsp Cumin seeds

1/4 Tsp Split Black Gram

3 Dried Red Chilies

Oil 

Salt as per taste

Prep Up:

• Wash the spinach thoroughly drain the excess water finely chop the spinach.
• Chop the garlic, chilly,onion and tomato
• Wash and finely chop coriander leaves
• Take a lime size tamarind add hot water and extract tamarind pulp/water.

Method:

• Add the chopped tomato,chilly,garlic,chilly powder, turmeric powder,coriander and onion to a pot which fits inside the pressure cooker steam cook till 3 whistles.
• Transfer the cooked tomato a heavy bottom pot add the chopped spinach and coriander cover and cook the spinach a bit.
• Once the spinach has cooked add cooked dal tamarind water and salt as per taste add a splash of water if needed bring to a boil.
• Using a masher mash the spinach this way the taste will enhance.
• Place a fry pan with 2 tbsp oil add mustard seeds once it splutters add cumin seeds black gram red chilly and asafoetida fry a bit and temper the curry.
• Serve this curry with hot rice or ragi muddle potato fry and chips this is typical southindian lunch do try the recipe and post your comments...Enjoy...:)