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.
Servings: 4
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.