Tamil Nadu Recipes
 
Puli Keerai  
   
Serves 4

Ingredients
Spinach 1 bunch washed and finely chopped Thuvar dhall 1/2 cup

Red chillies 4

Green chillies 4
Tamarind paste 1/2 t.spoon

Sambhar powder 1/2 t.spoon

Mustard 1/4 t.spoon

Hing a small pinch

Salt 1 t.spoon (or to taste)

Cooking Oil 2 t.spoon

Curry leaves a few

 

Method
Cook thuvar dhall and keep it aside. Boil spinach with little water, and some salt. Heat some oil in a pan, splutter mustard, then add hing, red chillies, green chilles, curry leaves and sambhar powder and fry for a few minutes. Now add this to the boiling spinach, and add tamarind paste and let it cook for a few minutes. Now add the cooked thuvar dhall. Let it cook until the flavour comes out.

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 88 Carotene ( μg) 3517
Protein (g) 4.51 Vitamin C  (mg) 17.5
Carbohydrate (g) 9.88 Mg  (mg) 58.05
Fat (g) 3.32 Na  (mg) 40.48
Fibre (g) 1.49 K  (mg) 280
Minerals (g) 1.68 Mn  (mg) 0.47
Calcium  (mg) 59.5 Zn  (mg) 0.35
Phosphorus  (mg) 62.38 Cr  (mg) 0.004
Iron  (mg) 1.22