Tamilian Spinach Poriyal
Tamilian Spinach Poriyal
Spinach poriyal origins are from the southern Indian state of Tamil Nadu. Poriyal means to stir fry vegetables. They are always cooked with black mustard seeds, dried chilies, urad dal, curry leaves, and red onions. The dish is then finished with grated coconut. This particular recipe uses spinach, but you can use any leafy green.
Ingredients
- 1 lb fresh spinach washed and chopped
- 3 tbsp vegetable oil
- 1 dried Kashmiri chili
- 1 tsp black mustard seeds
- 1 tsp split urad dal
- 12 curry leaves
- 1/2 medium red onion finely chopped
- 1/2 tsp Kashmiri chili powder
- 1/3 cup coconut grated
- salt to taste
Instructions
- Heat up cooking oil in a sauté pan over medium heat. Fry the dried chili, mustard seeds, urad dal, and curry leaves for 30 seconds.
- Add in the onions and fry for 8 minutes.
- Add in the spinach and Kashmiri chili powder. Fry for 6 minutes.
- Stir in the coconut. Season with salt. Cook for 2 minutes.
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