Keerai Puli Kuzhambhu /Puli Keerai

Starting the third week of blogging marathon#88 with a theme one vegetable in different ways.For this theme I chose spinach as the main ingredient and I will be showcasing recipes with spinach.

In India we get varieties of greens aka spinach but here in US the varieties are limited.Since spinach has lot of fiber and health benefits, I include in my cooking often.Also my kids eat spinach with no fuss.

Usually I make  kootu or sambar with spinach,but after trying kaarakuzhambhu with fenugreek leaves,I tried with spinach also.The kuzhambhu came out so delicious and finger licking.Let's move on to the recipe......

                                                   Keerai Puli Kuzhambhu/Puli Keerai

   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 30 minutes
   Serves ~ 4(generously)


Spinach/keerai(finely chopped)
2-2.5  cups
7-8 cloves(sliced)
Onion(finely chopped)
1 medium size
Tomato(finely chopped)
1 medium size
a big gooseberry size
Turmeric powder/manjal podi
1/4 tsp
Sambar powder
1 tbs
Red chilly powder/milagai podi
1/2 tsp
Coriander powder/dhaniya podi
1 tsp
1.5 tsp
Curry leaves /karivepillai
few leaves
3 tbs

 For Tempering

Mustard seeds/kadugu
1 tsp
Fenugreek seeds/vendhayam
1/8 tsp
a pinch
Red chilly/varamilagai
  •  Soak the tamarind in a cup of water and extract the juice and keep it aside .Heat the oil in a pan and do the tempering with the given ingredients.Add in the onion,curry leaves and garlic.Saute it till the onion turned pinkish.Add in the chopped tomato.

  • Saute it for 2-3 minutes or until the tomato is mushy.Add in the finely chopped spinach and mix it well until it wilts.
  • Now add in all the spice powders and salt.Fry it for a minute and add in the tamarind water along with a cup of water. 
  • Allow it to boil and cook it covered for 6-7 minutes or until the raw smell goes away.Now it simmer it for 3- 4 minutes without lid in a low flame until the oil floats.
  • Serve it along with rice and poriyal or kootu.

      • The amount of spice powders given is for a medium spicy version.
      • Green varieties like amaranths,palak and fenugreek can be used.
      • If the kuzhambhu is watery and not it a thick consistency,mix 1/2 tsp of rice flour in a tbsp of water and add it to the kuzhambhu and boil it.



      Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#88


      I have added spinach in dal and sambar but never in kaara kulambu. That is a wonderful idea Nalini. It looks so delicious..

      Spinach in tamarind gravy looks so delicious. Never tried green in tamarind gravy. Will try it very soon.

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