Namma Veetu Samayal
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Puli Keerai

poriyal tamil

⚠ Not yet reviewed against the source — may contain OCR/transcription errors.

1 bunch spinach, cleaned

A small piece of puli

½ tsp kootu podi / sambar podi

¼ tsp haldi

Salt to taste

Oil, mustard, urad dal, and a small piece of red chilli for tadka.

Method

  1. Wash and boil the spinach with the tamarind water, haldi, salt , and kootu powder. Bring to a boil, turn the flame to medium and cook for 6-7 mins on for the raw smell of puli etc to go. Cool for a bit.
  2. Mash well by hand using mattu or pulse it a couple of times in the mixie ( should not be too fine. There should be some texture to the keerai).
  3. Remove it into a bowl and top with tadka.

Source: namma-veetu-samayal