How to make Poondu Keerai Massiyal - Spinach cooked in tamarind and tempered with fresh indian spices

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Spinach (पालक), Tamrind

Cuisine : Tamil Nadu

Course : Main Course Vegetarian

Poondu Keerai Massiyal Recipe Card

Poondu Keerai Massiyal

Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

For more recipes related to Poondu Keerai Massiyal checkout Palak Paneer, Palak Methi Aur Corn Ki Sabzi, Spinach And Pumpkin Curry, Palak Bahar . You can also find more Main Course Vegetarian recipes like Methi Tomato Paneer, Batata cha Kachrya, Green Peas Mash, Sev Ganthia Saag.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Poondu Keerai Massiyal Recipe

  • Spinach 2 bunches

  • Tamrind 1/2 lemon

  • Garlic 10-15 cloves

  • Asafoetida 1/4 teaspoon

  • Salt to taste

  • Oil 4 tablespoons


  • Mustard seeds 1/2 teaspoon

  • Whole dry red chilli 2

  • Split black gram skinless (dhuli urad dal) 2 tablespoons

  • Curry leaves 10-12


Step 1

Clean, wash and chop spinach. Peel garlic. Slit green chillies. Soak tamarind in ½ cup warm water and remove the pulp and strain. Heat gingelly oil and temper with mustard seeds, urad dal, red chilly , curry leaves and green chillies. Add whole garlic, sauté for a couple of minutes. Add spinach and stir frequently for uniform cooking.

Step 2

Crush the spinach and garlic with a masher. Add tamarind pulp , salt and mix well. Dissolve rice flour in water and add to the mixture so that the gravy thickens. Sprinkle asafoetida, mix well and cook for 3-4 minutes. Serve hot with steamed rice.