Separate spinach leaves from the stem and clean them in cold running water.

Place spinach, green chilies, salt, and a pinch of sugar in a pressure cooker.

Add tamarind and a little water (avoid adding too much).

Pressure cook for 10 minutes.

Remove cooked spinach mixture from the cooker.

Blend the spinach mixture into a smooth paste.

Transfer the paste to a bowl.

Heat sunflower oil in a kadai (pan).

Add mustard seeds and wait until they splutter.

Add chana dal and roast until golden brown.

Add dry red chilies and curry leaves, sauté for a few seconds.

Pour the tempering (mustard seeds, chana dal, dry red chilies, curry leaves) over the spinach paste.

Stir well to combine.

Taste and adjust salt and spice as needed.

Serve hot with white rice and Vendakkai Poriyal (okra stir-fry).