This is a simple poriyal that pairs nicely with all rice items. Spinach is one of the greens that is available all time in my place. I will make either keerai sambar or keerai kootu or keerai poriyal with this healthy green. Every single dish is a good hit at home. Moreover this green is loaded with lots of nutrients and are rich in vitamins and minerals. I consumed this green a lot when I was pregnant. Here comes the recipe..
Spinach – 1 bunch
Onion – 1/2 ,chopped
Green chilli – 1,chopped
Coconut – 1 tbsp, grated
Oil – 2 tsp
Salt to taste
Mustard seeds – 1/4 tsp
Urad dal – 1/4 tsp
Cumin seeds – 1/4 tsp
Dry red chilli – 1
Curry leaves – few
Wash the spinach leaves in water lots of times to get rid of mud. Then chop them finely.
Heat oil in a kadai and add the tempering agents and wait till the mustard splutters. Add curry leaves if you have .
Add the onion and green chilli and fry till they turn light brown in colour.
Throw in the grated coconut and mix well and let it in flame for 1 more min and switch off.
Serve this healthy greens poriyal with any rice dishes.
- You can increase / decrease the spiciness (amount of red chilli & green chilli) up to your taste.
- Sometimes I used to add 1-2 tbsp cooked toor dal (the dal must retain its shape ever after cooked , take care not to make it mushy) along with the grated coconut. That tastes even wonderful .
- Don’t add more water just a splash is more enough for the palak leaves to get cooked.
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