Palak Ulli Mulagu | Kerala Style Spinach Curry for Rice
A spicy and tangy Kerala-style spinach curry prepared with small onions, garlic, Kashmiri red chilli powder and tamarind. This thick masala-based palak curry tastes delicious with hot rice and a little ghee or sesame oil.
Servings: 3 people
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Ingredients
### To grind
- ½ cup small onions
- ¼ cup garlic
- 2 tbsp Kashmiri red chilli powder
- A pinch of cumin seeds
- A tiny piece of tamarind
- A few curry leaves
### For the curry
- ¼ cup sesame oil
- 1 tsp mustard seeds
- ½ tsp cumin seeds
- A pinch of asafoetida
- 5 –6 garlic cloves
- ⅛ cup water
- 1 tsp salt or to taste
- ¼ tsp turmeric powder
- 2 cups finely chopped palak leaves
Instructions
- Grind small onions, garlic, Kashmiri red chilli powder, cumin seeds, tamarind and curry leaves into a fine, smooth paste.
- Heat sesame oil in a pan. Add mustard seeds and allow them to crackle.
- Add cumin seeds, asafoetida and garlic. Fry and sauté.
- Add the prepared masala paste. Pour in ⅛ cup water, washing out the mixer jar. Add salt and turmeric powder. Mix everything well.
- Close the pan and cook on low heat for 10 minutes.
- Open and mix once again. Continue cooking until the raw smell disappears, the masala thickens and oil releases from it.
- Add finely chopped palak leaves and mix thoroughly with the masala.
- Cook on low heat for another 5 minutes. Stop cooking when the oil separates from the masala again and the spinach is cooked.
- Serve hot with steamed rice, topped with a teaspoon of ghee or sesame oil.
Video
Notes
- You can reduce the sesame oil if you prefer a less oily curry. Use a non-stick pan when reducing the oil.
- Other spinach varieties that are less bitter can be used instead of palak.
- A little jaggery powder can be added to balance the bitterness of spinach.
- Serve with hot rice and a teaspoon of ghee or sesame oil. Estimated Nutrition per Serving Serving size: 1 serving (based on 3 servings) Calories: 225 kcal
Protein: 2.6 g
Carbohydrates: 12.1 g
Total Fat: 18.8 g
Saturated Fat: 2.6 g
Dietary Fibre: 2.5 g
Sugar: 1.7 g
Sodium: 780 mg
- Other spinach varieties that are less bitter can be used instead of palak.
- A little jaggery powder can be added to balance the bitterness of spinach.
- Serve with hot rice and a teaspoon of ghee or sesame oil. Estimated Nutrition per Serving Serving size: 1 serving (based on 3 servings) Calories: 225 kcal
Protein: 2.6 g
Carbohydrates: 12.1 g
Total Fat: 18.8 g
Saturated Fat: 2.6 g
Dietary Fibre: 2.5 g
Sugar: 1.7 g
Sodium: 780 mg