Easy Spinach Keerai Pulusu as the name suggests is a pulusu made with spinach. You can make this with any greens/keerai. I’ve previously posted Keerai Pulusu with methi leaves. Do check that if you haven’t for more pulusu options!
The name easy pulusu is because there is no frying or grinding of the spices and all we need is pulusu mirappadi. So, making this is a breeze. Do check my other keerai recipes like keera majiga pulusu, avisi koora, keerai kandanchethi, spinach kozhambhu, methi koora annam, methi keera koora, kandhipappu keera pindikooram for more keerai options. Now to this simple healthy recipe ☺
Spinach: 250 g
Garlic: 5 cloves
Toor dal: 1/3 cup
Gingelly oil: ¼ tsp
Turmeric powder: ¼ tsp
Tamarind paste: ¾ tsp
Pulusu mirappadi: 1.5 tsp
Jaggery: ¼ tsp (optional)
Salt: as required
Mustard: ¼ tsp
Urad dal: ½ tsp
Chenna dal: 1 tsp
Red Chili : 1
Oil: 1 tsp
Clean, wash and chop the spinach.
Peel the skin of the garlic and chop lengthwise. Keep this ready.
Pressure cook toor dal for 5 whistles or until soft adding turmeric powder and gingelly oil.
In a sauce pan, add oil and do the seasoning. Add the chopped spinach, garlic, little water and cook them.
Once the cooking is done, mix the cooked dal to the saucepan.
Add tamarind paste, jaggery and pulusu mirappadi to the dal and spinach and mix well.
Then, add required salt and water and bring to the required consistency.
Switch off the flame once it starts to boil.
Enjoy with rice topped with ghee and appalams!
- You can also fry the garlic instead of boiling with spinach.
- You can also substitute with a dash of lemon juice instead of tamarind paste for a different taste.