Spinach stems in Coconut sauce


Cheera / Keerai Thandu Pulin Curry ( Spinach Stems in a Coconut Tamarind Sauce ), i know the name does feel a bit  lengthy but the recipe isn't. Its pretty easy to make this, a plate of  rice, puiln curry & fried fish literally makes a perfect  kerala lunch. Back in home, mom made different versions of pulin curry, i'll surely try to post some of her recipes.


CHEERA THANDU PULI CURRY 

Ingredients:
1 bunch Cheera / spinach (almost 4 cups)
2 tbsp tamarind juice
salt to taste

For grinding:
1 1/2 cup grated coconut
1/2 tbsp chilly powder
1/2 tsp turmeric powder
1/2 tsp jeera
2 shallots

For tempering:
1/2 tsp mustard seeds
3 red chillies
few curry leaves
oil

Method:

Cut the spinach stem to 1 - 2inch length, and chop the leaves.
Boil it with very little water.
Grind the ingredients into a very smooth paste.
Add the grind paste and tamarind juice to the boiled spinach, and let it cook for about 5  mins( do not let the curry boil ), add salt to taste.
Pop mustard , red chillies and curry leaves in a pan and add to the curry.
Serve with rice.

Notes: The Spinach used here isn't Palak. The leaves of the spinach also can be used for this curry, but i prefered it without them. The leaves can be used for a stir fry, will post the recipe soon.



7 comments:

  1. look absolutely tempting !! Gorgeous

    ReplyDelete
  2. Pulisherry is always good with steamed rice....so good to see the recipe.

    ReplyDelete
  3. This dish looks so yumm..
    We also prepare this dish called " Melaara " in Kasargod side.. we use beans and many veggies..

    ReplyDelete

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