Spinach Pulusu

1. 1
   prep · ~15 min

   Soak tamarind and prep spinach.

   1.Soak 30g tamarind in 1 cup warm water for 15 minutes, then squeeze well to extract the pulp. Discard the solids.

   2.Wash the spinach thoroughly and roughly chop the leaves and tender stems.
2. 2
   boil · ~10 min

   Cook the spinach.

   Place the chopped spinach in a saucepan with 1 cup water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 8-10 minutes until the spinach is completely wilted and tender.

   TIPAvoid overcooking — the spinach should just soften and turn dark green, not turn mushy and olive-colored.
3. 3
   simmer · ~10 min

   Build the pulusu base.

   1.Mash the cooked spinach lightly with the back of a ladle, right in the saucepan.

   2.Pour in the extracted tamarind pulp and add red chili powder, turmeric powder, grated jaggery, and salt.

   3.Add the remaining 1 cup water and stir well.

   4.Bring to a gentle simmer and cook for 10 minutes, letting the flavors meld and the raw tamarind smell disappear.

   TIPLet it simmer until the raw tamarind aroma mellows and the pulusu tastes balanced — the right moment is when the tanginess integrates into the spinach rather than hitting you upfront.
4. 4
   temper · ~6 min

   Make the tempering.

   1.Heat 2 tsp oil in a small tempering pan over medium heat.

   2.Add mustard seeds and let them splutter (30 seconds).

   3.Add cumin seeds and let them sizzle (15 seconds).

   4.Add dried red chilies, curry leaves, and asafoetida — fry until fragrant (15 seconds).

   5.Add crushed garlic cloves and slit green chilies. Sauté until the garlic turns golden (1-2 minutes).

   6.Add the chopped onion and fry until translucent (3-4 minutes).

   TIPKeep the heat at medium — garlic can burn fast and turn bitter. You want golden, not brown.
5. 5
   mix · ~2 min

   Finish the pulusu.

   1.Pour the hot tempering directly into the simmering spinach mixture.

   2.Stir well to incorporate all the flavors.

   3.Simmer for 2 more minutes, then switch off the heat.
6. 6
   rest · ~10 min

   Let the flavors settle.

   Cover the saucepan and let the pulusu rest for 10 minutes before serving. This resting time allows the tamarind, jaggery, and tempering flavors to deepen and balance out.

   TIPPulusu always tastes better after a short rest — the tanginess rounds out and the garlic and curry leaves infuse more fully.
7. 7
   serve

   Serve with steamed rice and a drizzle of ghee.

   Ladle the spinach pulusu into bowls and serve hot alongside plain steamed rice. A drizzle of warm ghee on top before eating elevates the earthy spinach beautifully.

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