Cheera / Keerai Thandu Pulin Curry ( Spinach Stems in a Coconut Tamarind Sauce ), i know the name does feel a
CHEERA THANDU PULI CURRYIngredients:
1 bunch Cheera / spinach (almost 4 cups)
1 tsp tamarind juice
salt to taste
1 1/2 cup grated coconut
1/2 tbsp chilly powder
1/2 tsp turmeric powder
1/2 tsp jeera
1/2 tsp mustard seeds
3 red chillies
few curry leaves
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.