Poricha kozhambu is more like a curry and is served on a bed of steamed rice, whereas puli itta keerai is more like a chutney or condiment and served in small quantities along with it.Since poricha kozhambu has no tartness to it at all, this puli itta keerai with its tart-spicy taste, becomes a perfect match for it.
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Ingredients and Method to make Puli Itta Keerai
5 cups packed spinach leaves
1/2 tsp salt (or taste)
4 inches of tamarind in small pieces (or according to taste)
1/2 cup water
Seasoning
1 tsp oil
1 tsp mustard seeds (rai/ kadagu)
1 tsp split yellow chick pea lentil (chana dhal/kadalai parappu)
3 dry red chilies (or to taste) broken into small pieces
a pinch of asafoetida powder (hing/ perungayam)
In a heavy bottomed pan, place half the spinach leaves. Then place tamarind pieces and add the rest of the spinach leaves.
Add salt to taste and 1/2 cup of water and cook until the spinach and tamarind is well cooked.
Cool thoroughly and puree the spinach and tamarind, in short bursts until the spinach and tamarind are mashed well and blend together.
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Place this puree in a bowl and keep aside.
Heat oil, add chana dhal and mustard seeds. When the mustard seeds begin to splutter and chana dhal begins to turn reddish, add asafoetida powder and broken dry red chilies and stir a few times. Then pour the entire seasoning along with oil on the pureed spinach mixture. Mix well and serve hot along with Poricha Kozhambu and plain steamed rice to complete the meal.
