Keerai Kuzhambu

Method

1. 1

   Prepare spinach: Wash 2 large bunches of keerai (spinach or amaranth leaves) thoroughly. Shake off excess water. Roughly chop.

2. 2

   Soak tamarind: Soak marble-sized tamarind in 1 cup warm water 15 minutes. Extract pulp and strain.

3. 3

   Cook spinach: In a pan, add spinach with a pinch of turmeric and salt. Cover and cook on medium heat 5 minutes until wilted. Blend or mash coarsely.

4. 4

   Heat sesame oil: Heat 2 tbsp sesame oil. Add 1 tsp mustard seeds — when they pop add 1 sprig curry leaves.

5. 5

   Add shallots and garlic: Add 8 sliced shallots and 4 garlic cloves. Fry 8 minutes until golden.

6. 6

   Add spice powders: Add 1 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.

7. 7

   Add tamarind water: Pour tamarind water. Add salt. Bring to a boil and simmer 5 minutes.

8. 8

   Add cooked spinach: Add the mashed cooked spinach. Stir well to combine with the tamarind base.

9. 9

   Simmer: Cook on medium heat 8-10 minutes until kuzhambu thickens and the green and tamarind flavours blend.

10. 10

    Serve: Adjust salt. Keerai kuzhambu should be dark green and tangy. Serve with steamed rice.