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.
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
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.
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.
You can serve this stew with
Millets
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Recipe Card –
Spinach Stew | Palakura Pulusu Kura
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.
Sireesha Puppala
my moms fVOURITE