Puli Milagatha Keerai Kuzhambu - Spinach with tamarind and red chillies

Puli Keerai - This kuzhambu is actually called as puli milagatha keerai in Tirunelveli which is prepared with puli (tamarind), milagaivattral (red chilly) and arai keerai (spinach). This is a quick kuzhambu which can be done within 20 minutes.

 
There is no chopping works or pressure cooking works for this kuzhambu. If you clean the greens in ahead of time, then it is so easy to prepare. We normally use arai keerai for this kuzhambu. You can also use mulai keerai. The greens along with soft stems are cooked with tamarind and roasted chillies & asafoetida and then made into a puree. The greens puree is further cooked for a few minutes and finished with the basic tempering. This kuzhambu is best with a bowl of warm rice along with vazhaikkai varuval or potato poriyal. Making puli keerai kuzhambu is simple when compared with keerai kootu or poriyal. As we add tamarind in this dish, a add good amount of red chillies because if you reduce it won't taste good. Now let's see how to prepare this puli milagatha keerai kuzhambu with step by step instructions.

Check out my other kuzhambu recipes here

• Vellai curry (Sambar without dal)
• Pepper Pulikuzhambu
• Mint leaves (Pudhina) Pulikuzhambu 
• Brinjal Kothsu(Brinjal puree in tamarind sauce)
• Curry Leaves Karakuzhambu
• Puli illa kuzhambu (Drumstick leaves pepper kuzhambu)
• Tirunelveli Pulikuzhambu
• Kara Kuzhambu
• Pavakkai Pitlai 
• Tirunelveli Puli Thanni 

Puli Milagatha Keerai Kuzhambu Recipe Details

Prep time : 20 minutes
Cook time : 15 minutes
Serves : 3
Category : kuzhambu
Author : Muthulakshmi Madhavakrishnan

Ingredients

• 1/2 bunch or 3 cups arai keerai
• 7 dried red chillies
• small piece asafoetida
• medium lemon sized tamarind (tightly packed)
• 1/2 tsp mustard
• 1/2 tsp urid dal
• 2 tsp oil
• salt to taste

Cooking Directions

1. Remove the flowers and tough stems from the greens. Wash the greens well in cold water for 2 to 3 times.
2. Heat 1/2 tsp oil in a kadai and add the red chillies and asafoetida. Roast it for a few minutes until crisp and turn off the heat.
3. Take a kuzhambu vessel and add the greens along with the roasted chillies, asafoetida and tamarind. Add 1 cup of water and cook the greens on medium heat.
4. After 10 minutes, the greens will turn soft and turn off the heat. Allow the cooked greens to cool down completely.
5. Once it cools down add it to a big mixer jar and grind it smoothly.
6. Next, add this ground greens puree to the same vessel and add 1/2 cup of water and required salt. Allow the kuzhambu to boil for a 7 to 9 minutes and turn off the heat.
7. Heat the remaining oil in a kadai and add mustard and urid dal. When it splutters add it to the hot kuzhambu and mix it well.

Puli Milagatha Keerai Kuzhambu with step by step photos 

Remove the flowers and tough stems from the greens. Wash the greens well in cold water for 2 to 3 times.

Heat 1/2 tsp oil in a kadai and add the red chillies and asafoetida. Roast it for a few minutes until crisp and turn off the heat.

Take a kuzhambu vessel and add the greens along with the roasted chillies, asafoetida and tamarind. Add 1 cup of water and cook the greens on medium heat. (No need to close it with a lid).

After 10 minutes, the greens will turn soft and turn off the heat. Allow the cooked greens to cool down completely.

Once it cools down add it to a big mixer jar and grind it smoothly. (If there is any seed in the tamarind, remove and grind it).

 

Next, add this ground greens puree to the same vessel and add 1/2 cup of water and required salt.

Allow the kuzhambu to boil for  7 to 9 minutes and turn off the heat.

Heat the remaining oil in a kadai and add mustard and urid dal. When it splutters add it to the hot kuzhambu and mix it well.

Spicy and tangy Puli milagatha keerai kuzhambu is ready to serve.

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