Ragi Sangati with Spinach Pulusu

Ingredients

• 300 g Spinach (Roughly chopped)
• 15 g Tamarind (Seedless, about a small lemon-sized ball)
• 2 tbsp Vegetable Oil
• 1 medium Onion (Finely chopped)
• 1 medium Tomato (Finely chopped)
• 4 clove Garlic (Finely chopped)
• 2 piece Green Chilli (Slit lengthwise)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tsp Urad Dal
• 1 tsp Chana Dal
• 2 piece Dried Red Chilli (Broken in half)
• 1 sprig Curry Leaves
• 0.25 tsp Asafoetida
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (Adjust to taste)
• 1 tsp Sambar Powder
• 1.5 tsp Jaggery (Powdered or grated)
• 1 tbsp Rice Flour (Optional, for thickening)
• 1 tsp Salt (Adjust to taste)
• 2 cup Water (Divided use)
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Prepare Tamarind Water: Soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp thoroughly to extract the juice, then strain the liquid through a fine-mesh sieve, discarding the solids. Set this tamarind water aside.

2. 2

   Temper Spices (Tadka): Heat oil in a medium pot or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely. Add cumin seeds, urad dal, chana dal, and broken dried red chillies. Sauté for about a minute until the dals turn a light golden brown.

3. 3

   Sauté Aromatics: Add the curry leaves and asafoetida, and sauté for 15-20 seconds until fragrant. Add the chopped garlic, slit green chillies, and finely chopped onions. Cook for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.

4. 4

   Cook Vegetables: Add the finely chopped tomatoes and cook for another 4-5 minutes until they turn soft and mushy. Stir in the turmeric powder, red chilli powder, and sambar powder, and cook the spices for one minute.

5. 5

   Wilt Spinach: Add the roughly chopped spinach and salt to the pot. Mix well and cook for 3-4 minutes, allowing the spinach to wilt completely.

6. 6

   Simmer the Pulusu: Pour in the prepared tamarind water and 1 additional cup of plain water. Add the jaggery and stir until it dissolves. Bring the mixture to a rolling boil.

7. 7