Keerai Kuzhambu

Ingredients

• - 250g spinach or amaranth leaves
• - Lemon-sized tamarind
• - 2 tomatoes
• - 15 pearl onions
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1 tsp red chilli powder
• - 2 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

1. Prepare spinach: Wash 2 large bunches of keerai (spinach or amaranth leaves) thoroughly. Shake off excess water. Roughly chop.
2. Soak tamarind: Soak marble-sized tamarind in 1 cup warm water 15 minutes. Extract pulp and strain.
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. Heat sesame oil: Heat 2 tbsp sesame oil. Add 1 tsp mustard seeds — when they pop add 1 sprig curry leaves.
5. Add shallots and garlic: Add 8 sliced shallots and 4 garlic cloves. Fry 8 minutes until golden.
6. Add spice powders: Add 1 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.
7. Add tamarind water: Pour tamarind water. Add salt. Bring to a boil and simmer 5 minutes.
8. Add cooked spinach: Add the mashed cooked spinach. Stir well to combine with the tamarind base.
9. Simmer: Cook on medium heat 8-10 minutes until kuzhambu thickens and the green and tamarind flavours blend.
10. Serve: Adjust salt. Keerai kuzhambu should be dark green and tangy. Serve with steamed rice.