Cheera pulincurry /Spinach in tamarind gravy

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Traditionally pulincurry is made with toor dal and coconut. However in this dish I haven’t used them. So I wonder whether I can call this curry as pulincurry. Still I prefer to call it as pulincurry as it contains tamarind. Amma used to make simple curry with only vegetables, tamarind and homemade sambar powder. Usually she cooks sambar most of the weeks along with theeyal, pulissery, rasam etc.My menu is always sambar, rasam, moru curry, occasionally theeyal and pulissery. My hubby likes whatever gravy I cook (maybe he has no other choice).
Cheera pulincurry looks like Mulligatawny soup or our favorite rasam. Tamarind makes the gravy little sweeter. Usually I make this gravy with eggplant, cucumber, onion and tomato. This time I cooked with spinach/Amaranth which was grown in my garden. I had an eggplant in the refrigerator giving me the ultimatum (By the way I love all the series of Bourne Ultimatum acted by Matt Damon) are you go to use me or not. I love high voltage action movies, or action comedy (like Big hit). So I added eggplant and onion along with spinach.
We planted some amaranth last year, only one plant showed up and there was no harvest; but we ended up getting some seeds. This year it grew very well, and may have adjusted to the climate and liked the soil. We got a bounty and the first time I made spinach dal with them. The second time around I did not want to make spinach dal and ended up with curry. To my surprise it tastes really good. I am going to keep this recipe and make this more often.

What you need

 Onion: 1 cup (Chopped finely)
Egg plant: 1 ½ cup (Chopped into cubes)
Spinach: 4 cup (Chopped finely)
Sambar powder: 1 tablespoon
Turmeric: ¼ teaspoon
Oil: 2 tablespoon( I used olive oil)
Salt: 1 teaspoon
Tamarind: 1 ping pong sized
Water: 2 cups

Mustard seeds: 1/2 teaspoon
Red chilies: 2 no (cut into halves)
Curry leaves: 1 sprig
Asafetodia: ¼ teaspoon

How I made

Wash and chop onions, eggplant and spinach and set aside.
In a medium sauce pot add 1 ½ tablespoon of oil and add onion and fry them until it turns color or it become translucent it takes about 6 minutes to this add chopped eggplant pieces and fry them for another 3 minutes.
In the mean time in a microwave safe small bowl heat ¼ cup of water along with tamarind in a microwave for 15 seconds at high. Extract the tamarind pulp from them and set aside.
To the eggplant onion mixture add chopped spinach /amaranth and let them wilt by it. It takes about 3 minutes. To this add salt, turmeric, 1 cup water and tamarind extract and let them boil for about 4 minutes.
Add sambar powder to the above mixture and let it boil for another 2 minutes, check the salt and spices if needed add more. Switch off the flame and set aside.
In small pan add rest of oil and mustard seeds and halved red chilies, once mustards starts spluttering add asafetodia and curry leaves and switch off the flame.
Add this seasoning to spinach tamarind gravy. 
Enjoy with rice

Preparation time: 20 minutes
Yield: 4 serving
Verdict: Yummy
Will you make it again: Yes I will


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  1. says

    Dear Swathi, thanks for the comment on ginger biscuits.
    I have the recipe for preserved stem ginger in that book. I had substituted with a jam in this recipe. I am yet to try making the stem ginger at home as it is a long drawn process. If you can mail me your e-mail id, I shall mail you the recipe from the book.
    Incidentally, I have to read most posts from your space. Let me do it when I can really sit on these things, until then, keep rocking…

  2. says

    very new to me… looks great… keep it up…

    PS: I have a giveaway going on at my site do visit and enter in the contest to win a $40 gift certificate…