Puli Keerai/Hulsoppu

Puli Keerai

Puli Keerai

Ingredients:

• 3 cups of cut spinach or 1 bunch of spinach ( rinsed and cut)
• 5 to 6 dried red chilies
• 1/2 tsp of methi seeds (optional)
• 1/2 tsp of tamarind paste
• 1/2 tsp of salt
• pinch of turmeric (optional)
• pinch of hingh (optional)
• 1/8 cup of cooking oil
• 1/2 tsp of mustard seeds

Method:

Cook spinach in about 1.5 cups of water. In a separate pan heat oil on medium heat. Splatter the mustard seeds and add methi, turmeric, hingh and the chilies. Roast for a couple minutes and then add the cooked spinach. Turn off the heat and add salt and tamarind. Blend the contents till everything turns into a smooth texture. Add 1/4 cup of water or so if the ground content is very thick. Pour into a dish for serving.

Cooking tips:

Instead of tamarind paste you can add 2 tbs of yogurt.

Serving tips:

Puli Kerai can be served as a side dish for rice, flat breads, puris. Can be used in sandwiches, pita breads etc too.