This South Indian style palak soup is hearty and delicious. Tamarind and green chilies add tang and spice to this recipe. A simple dish to serve with either steamed rice or roti.
About the Recipe
Palakura pulusu brings back many memories from my childhood. This rustic spinach soup is my paternal grandma’s recipe and I remember enjoying this dish as a kid. I think this recipe represents the simplicity of Andhra food. There are no spice pastes or spice powders. Just basic everyday ingredients that help to highlight the main vegetable, spinach, in this case. Pulusu refers to a tangy & spicy soup/ stew in Telugu. These are generally vegetable based and can be made with or without lentils. They can also be made with buttermilk like this majjiga pulusu. In this palak pulusu recipe, there are no lentils. It is a brothy stew that can be as thick or light as you like. I like it more like a stoup - Rachael Ray’s word for something that is in between a soup and a stew.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below. Here is what you need to make this easy Palakura pulusu:
Spinach - medium size bunch, about 6~8 cups chopped. You can also use prewashed, bagged baby spinach.Red Onion - adds the best flavor but feel free to use yellow or white onion. Shallots will also work.Tamarind paste Rice flour is used as a thickener for the soup. But chickpea flour or cornstarch can also be used.
Other ingredients you also need are:
Green chilies & curry leaves - I use either Thai or Serrano chilies.Tempering ingredients - mustard, cumin & fenugreek seeds and asafetida/ hingTurmeric & salt
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below. Here is how to make this quick and easy Andhra style spinach soup recipe: In a medium size saucepan, combine chopped spinach, onions, green chilies, and 1 cup of water. Bring the mixture to a simmer. Add salt, turmeric and tamarind paste, mix well and simmer for a little bit. In the mean time, combine rice flour with some water to make a slurry. Make sure there are no lumps. Stir the flour mixture into the spinach mixture. Add more water if the mixture looks too thick. Cook until the mixture is slightly thickened. Remove from heat. Heat oil in a small saucepan, add mustard, cumin & fenugreek seeds and dry red chilies. Cook till the seeds start to splutter, about 30 seconds. Add asafetida, curry leaves and cook for another 30 seconds. Add this tempering mixture into palakura pulusu. Mix well and serve with rice.
Expert Tips
I like red onion in this palakura pulusu recipe. But feel free to use white, yellow or even shallots.Chickpea flour or cornstarch are also great to use as thickener in this dish.To make thotakura pulusu, simply use chopped amaranth leaves instead of spinach in the recipe.Other vegetables like okra, pumpkin or drumstick can be also be added.If you want to make palakura pulusu kura, that is more like a curry than a stew, then simply reduce the amount of water to the dish. You can also add a tomato to this curry.Leftover palak pulusu can be stored for up to 2 days in an airtight container in the refrigerator.
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Here are a few more spinach or palakura recipes from Andhra: I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
