|1 bunch||Spinach leaves(palak)|
|4 nos||Tomatoes (chopped)|
|3 nos||Onion (chopped)|
|2 nos||Green chilli (slit open)|
|4 nos||Garlic pods|
|1 cup||Thur dhal|
|1 tsp||Cumin seeds|
|1 pinch||Turmeric powder|
|1 tsp||Salt (as per taste)|
2.Chop the spinach(palak),wash and keep them aside for the water to drain completly.
3.Chop the onions,tomatoes,garlic & chillies(Need not be chopped finely) and keep them aside.
4.Heat 1tsp of oil in a pan and toss cumin seeds for few seconds.Add the chopped garlic,chillies,followed by onion and tomatoes.cook them till they turn soft and tender.This might take about 10 minutes.
5.Add the chopped spinach ,with a pinch of sugar and 1tsp of salt and cook with the lid closed.(Adding sugar helps to retain the color of the spinach)It may take 4-5min for the spinach to turn tender and blend well with the other ingredients.The moment it turns tender(as shown in the picture above) remove from the stove and keep aside and allow the mixture to cool.
6.Grind the entire mixture to a slightly coarse consistency(1 roation would be sufficient in the mixer).Do not grind them to a smooth paste.
7.Heat 1tsp of oil in a pan and splutter mustards seeds and transfer this ground mixture to it,followed by cooked thur dhal.Mix the entire contents well for the dhal to blend evenly with the spinach.
8.Add the tamarinad extract to it and mix the entire content and check for salt.Simmer and cook for 2-3minutes.
Scrumptious Keerai Kuzhambu is now ready to be served!!!!!
Serve this along with steamy hot rice or with chappathi!!!
1.Addition of oil to thur dhal while pressure cooking facilitates the dhal to smash up quickly.
2.Number of green chillies used for this recipe can be varied accordingly.People who prefer it to have it very spicy can use 4no’s.
3.Do not cook for a longer time after adding the tamarind extract.