Mudakathan Keerai Puli Kuzhambu

Mudakathan Keerai Puli Kuzhambu

Mudakathan Keerai Puli Kuzhambu a spicy and tangy tamarind based curry made from herbal green leaf paste. Mudakathan Keerai is very healthy similar to other green leaves. 

Serves 3
Preparation time : 10 mins
Soaking time (for tamarind) : 30 mins (if using cold water)
                                               15 mins (if using hot water)
Cooking time : 25-30 mins

Ingredients :

1 cup Mudakathan Keerai / Balloon Vine Leaves – cleaned & washed

2 onions – finely chopped

1 tomato – finely chopped

Small lemon sized tamarind ball – soaked in 1 cup water for 30 mins

1/2 tbsp ginger-garlic paste

1/4 tsp turmeric powder

2 tsp sambar powder

1 tsp coriander powder

salt to taste

1 tsp mustard seeds

1 stick curry leaves


Method :

Heat 1 tsp oil in a pan or kadhai. 

Fry keerai till all the moisture is absorbed. 

Remove from the heat and allow to cool. 

Grind it in a mixer to smooth paste adding 1 tsp water.  

Heat 2 or 3 tbsp oil in a pan or kadhai. 

Tamper mustard seeds and curry leaves. 

Add chopped onions and cook for a min on low flame.

Add ginger-garlic paste and saute a while. 

Add chopped tomatoes and mash the pulp.

Add turmeric powder, sambar powder and coriander powder.

Stir well.

Add tamarind pulp squeezed water and salt to taste. 

Cook for 2 mins on low-medium flame. 

Add 2 cup water and Cook it covered on low flame for 10 mins.


Add Keerai Paste and cook for another 10 mins or till the curry thickens. 

Remove from the heat and serve hot with rice or idli.