Puli Itta Keerai | Spinach in Tamarind Gravy | Imli Palak

Puli keerai /Puli Itta keerai is a traditional south Indian recipe which can be served as a main course or as an accompaniment for sambar or rasam.

Have you ever wondered how little objects/acts makes life wonderful and gives profound happiness? Be it a newly bought pencil; our favorite color dress; score higher than our siblings, when our friends sing a happy birthday song for us; cute gifts; Such small acts does magic and gives back instant happiness. As we grow, we get occupied with our work and life. As a result, we never notice such acts happening every day. How many of us appreciate other without judgment? How many of us hear others genuinely? As we grow, we carry baggage from our past and define our own mental blocks. But, have you observed kids? They always seem to be happy and attach themselves with the present moments without any preconception. We were also kids once and lost out childishness on the way. Shy…

My mornings are so busy that I will be always on my heels. The day starts at 5:30 am in the morning. I stay at 8^th floor with a balcony view. One can imagine how the view would be. But, I never had a time or it would be apt to say I never bothered to enjoy the view. In such occupied life, one would end up in neglecting own self and such small pleasures. If you had ever noticed or revisited your past, such small pleasures only gave us immense happiness. Eventually, I forgot to appreciate cute stuff around me, which is not true me. My hubby used to get bangles or dress for me whenever he travels to out station. He recently visited his friend at Hyderabad and bought me some pearl bangles. He clicked them and sent to me in Whatsapp. He was eagerly waiting for my reaction and reply message. But all I had sent is “Nice”. I didn’t get any response from him. When I called him that night, (we stay in different continents and our phone conversations were the only solace) he was frowning and charging me as I forgot to appreciate or enjoy life. He just said, “You changed Karthi”. It hit me hard. All I was worried about was my project, savings, visa issues, managing finance, investments and forgot to enjoy simple pleasures in life. This is not me. I have never been so and I never want to be so. I have decided to enjoy my life and appreciate life.

I started enjoying my mornings. Once I wake up, my first thing in the morning is to open the balcony door and breathe in fresh air; I spent some time with plants in my balcony garden; enjoy morning sunshine; If the weather is too good, I would cook some dish which can be prepared in less time and spent more “ME Time” in mornings. However tired and stressed out at work, spending few minutes with my plants is enough to charge me again. The other day, a newly grown branch in tomato plant brought back my childhood memories and recharged me. While today, it was a small yellow flower in okra plant gave me so much positivity and energy for a long day ahead.

Well, I hear you! Today’s recipe is one such easy one which can be prepared in less than 30 minutes and gives you plenty of time to carry on with other morning works or simply to appreciate morning beauty like me. And start observing small acts happening around us every day. They resonate so much positivity, energy, and beauty.

Puli keerai is a traditional south Indian recipe which can be served as a main course or as an accompaniment for sambar or rasam. This simple recipe is prepared by boiling spinach in tamarind water which is later grounded into a fine paste. Fresh greens with sourness tickle your taste buds and can be served as a simple dip/chutney at times. This is a perfect backpack dish and a quick fix meant perfectly for busy days

Ingredients

1 pack of Spinach
Tamarind – half lemon size
A pinch of sugar
4 Chilies
Salt as required
Seasoning:
- 1 teaspoon Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Chana Dhal
- Curry Leaves, handful
- 3 Red Chilies

Method:

Wash spinach leaves in cold water. Combine spinach, tamarind, chilies, salt, sugar and cook them with a little amount of water; Spinach leaves water once boiled, hence add water accordingly.
Once cooked, allow them to cool down and grind them into coarse paste using mixer
Heat oil in a kadai. Once the oil is hot, add mustard seeds followed by chana dhal.
Once dhal turns brown, add curry leaves, red chilies and saute’ them until they turn brown.
Pour the seasoning over the spinach mixture and serve them with rice.