Puli Keerai (Tamarind Spinach Curry)

In a kadhai, heat 1 tsp oil.

Add 1/4 tsp rai and 2 tbsp chopped onion. Mix and allow to cook.

Once the onions turn translucent, add 1 red chilli, 2 tbsp chopped tomato and mix well.

Then add 1/2 cup chopped palak and sauté well.

When the palak has reduced in volume, add 1/2 tbsp tamrind pulp, water as required and stir.

Finally add 1/4 tsp salt and let it simmer.

Serve hot with chapati.