Skip to main content

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)


   Ingredients


  
Ingredient
Quantity
Spinach/keerai(finely chopped)
2-2.5  cups
Garlic/poondu
7-8 cloves(sliced)
Onion(finely chopped)
1 medium size
Tomato(finely chopped)
1 medium size
Tamarind
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
Salt
1.5 tsp
Curry leaves /karivepillai
few leaves
Oil
3 tbs


  
 For Tempering


Ingredient
Quantity
Mustard seeds/kadugu
1 tsp
Fenugreek seeds/vendhayam
1/8 tsp
Asafoetid/perunagaym
a pinch
Red chilly/varamilagai
1(broken)
    Method 
  •  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.





      Enjoy......................................

      Starting the third week of blogging marathon Keerai Puli Kuzhambhu /Puli Keerai


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


      Sumber http://www.naliniscooking.com
      Labels:

      Comments

      Post a Comment

      Popular posts from this blog

      Dosa Carnival -Recap

      Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
      Post a Comment
      Read more

      Masoor Dhal Masal Vadai

      For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
      Post a Comment
      Read more

      Vegetable Biriyani - Pressure Cooker Method

      Coming to day 3 of Blogging Marathon#62 under the theme quick dishes I am sharing a one pot meal.This biriyani can be made in 30 minutes if the veggies are chopped and kept or even frozen veggies can also be used. As I have the habit of chopping veggies for the next day cooking this takes only 20-25 minutes of cooking.Also I use the boiling hot water to cook the rice faster.When the rice is cooking in the pressure cooker you can make either a simple raita or an egg omelette to pair up with this biriyani.                                                                                                                                  ...
      Post a Comment
      Read more