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Home » Indian » Palakura Pulusu Kura- Spinach Stew

Palakura Pulusu Kura- Spinach Stew

Published: Sep 9, 2012 · Modified: May 7, 2020

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Spinach Stew is a simple and nutritious recipe made with spinach, green chilly, tomato and tamarind. Loaded with goodness of spinach, this easy stew can be served with chapathi or rice.

spinach stew in a bowl

In Andhra we call this as Palakura Pulusu Kura. Palakura is the telugu name for Spinach. Spinach is cooked in a tempering of mustard, chana dal and cumin, garlic and green chilly, tomato and tamarind. I have also added bell pepper and black eyed peas in the stew. The addition of black eyed peas adds protein to the dish.

Serve the Spinach stew with rice, chapatti, pickle and yogurt.

Why this Spinach Stew recipe works

  • a simple and quick recipe
  • loaded with nutrients and low in carbs.
  • done in 20 minutes

Ingredients

spinach stew ingredients

Spinach
Bell Pepper ( I used red)
Black eyed peas
Onion
Tomato
Green chilly, Garlic
Mustard seeds, Chana dal, Cumin seeds (for tempering)
Tamarind juice
Salt to taste
Oil

How to make Spinach Stew (palakura pulusu kura)

1)Heat oil in a skillet and add the mustard seeds. Let the mustard pop. Then add the chana dal and cumin seeds. Saute for 30 seconds.

2) Add onion, chopped green chilly, sliced garlic and curry leaves and saute till onions turn slightlysoft, about 3 to 4 minutes.

3) Add the diced bell pepper, turmeric and asafoetida. Mix and cook for a minute.

4) Now dd the chopped tomato and quarter teaspoon of salt.

sauteing onion, green chilly, and bell pepper till soft

5) Cook till the tomato turns mushy and soft.

6) Add the roughly chopped spinach, tamarind juice,coriander powder, salt to taste, sugar and 1.5 cups of water. Cook for ten minutes till spinach becomes soft.

7) Taste for seasoning and adjust accordingly. I added little red chilly powder, because my chilly was my stew was not spicy for me. Now add the black eyed peas and mix well. You can also add little more water if the stew is too thick.

8) Cook for another two to three minutes and turn off the stove.

cooking tomato, spinach and spices to make the stew

You can serve this stew with

Millets

Brown Rice

Paratha

spinach stew served in a black bowl with millets, chips and yogurt

If you tried this recipe, don’t forget to give a star rating below. For more recipes and to see what’s cooking in my kitchen, follow me on Facebook, Pinterest and Instagram.

Recipe Card –

spinach stew in a bowl

Spinach Stew | Palakura Pulusu Kura

Spinach Stew is a simple and nutritious recipe made with spinach, green chilly, tomato and tamarind. Loaded with goodness of spinach, this easy stew can be served with chapathi or rice.

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Course: Dinner, Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Author: Madhavi

Ingredients

  • ¾ lb spinach I used baby spinach
  • 1 onion, diced
  • 2 ripe tomato, chopped
  • 2 green chilly, finely chopped
  • 2 garlic pods, thinly sliced
  • ½ cup cooked black eyed peas can substitute with chickpeas
  • 2 to 3 teaspoon tamarind juice
  • ¼ teaspoon red chilly powder
  • 1 teaspoon coriander powder
  • ½ teaspoon sugar I used brown sugar
  • 1 teaspoon tomato paste optional, but highly recommend it
  • salt to taste

Instructions

  • Heat oil in a skillet and add the mustard seeds. Once the mustard pop add the chana dal and cumin seeds. Saute for 30 seconds.

  • Add onion, chopped green chilly, sliced garlic and curry leaves and saute till onions turn slightlysoft, about 3 to 4 minutes.

  • Add the diced bell pepper, turmeric and asafoetida. Mix and cook for a minute.


  • Add the tomato and quarter teaspoon of salt.  Cook till the tomato turns mushy and soft.

  • Add the roughly chopped spinach, tamarind juice,coriander powder, salt to taste, sugar and 1.5 cups of water. Cook for ten minutes till spinach becomes soft.



  • Taste for seasoning and adjust accordingly. I added little red chilly powder, because my chilly was my stew was not spicy for me. Now add the black eyed peas and mix well. You can also add little more water if the stew is too thick Cook for another two to three minutes and turn off the stove.


Notes

Use ripe tomato in the recipe, it makes a huge difference in how the stew tastes when the tomato are rip.
Using tomato paste is optional, but I highly recommend using it.
If you don’t have green chilly, skip it and add more red chilly powder.
Tamarind gives the tang, but you can certainly use lemon juice. 
Tried this Recipe? Pin it for Later!Mention @MadhusEverydayIndian or tag #MadhusEverydayIndian!

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  1. Sireesha Puppala

    January 13, 2013 at 2:12 pm

    my moms fVOURITE

    Reply

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About me

Hello there, I am Madhavi, welcome to my blog! I share vegetarian, dairy and egg recipes from India and around the world. Hope you enjoy my recipes and Happy Browsing!

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