Tag: side dish
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.
Punjabi Aloo
Punjabi Aloo
Punjabi Aloo are simply potatoes cooked in green chilies, turmeric, coriander, and ginger. This is a quick and easy side dish that is vegan and can also be cooked with gobi, aka cauliflower.
Ingredients
- 6 medium potatoes peeled and cubed
- 2 tbsp vegetable oil
- 1/4 tsp asafoetida
- 1 tsp cumin seeds
- 1 tbsp ginger garlic paste
- 3 birds eye green chili slit length wise
- 1 tsp turmeric powder
- 1 1/2 tbsp coriander powder
- salt to taste
- squeeze of lemon juice
Garnish
- cilantro chopped
Instructions
- Heat up cooking oil in a sauté pan over medium heat. Add the cumin seeds and asafoetida and toast for 30 seconds.
- Add the green chili and ginger garlic paste. Fry for 30 seconds.
- Add the turmeric and coriander. Fry for 30 seconds.
- Add in the potatoes and season with salt. Make sure the potatoes are covered in the spices. Add 1/4 cup of water, cover and simmer for 18-20 minutes.
- Squeeze a little lemon juice over the potatoes and garnish with cilantro.
Shivid Polow (Persian Dill Rice)
Shivid Polow (Persian Dill Rice)
Shivid Polow is a Persian dill rice. This Instant Pot version takes only 4 minutes as opposed to the stove top version that takes an hour. You get the same results in the end. This rice is a great side dish for fish.
Equipment
- instant pot
Ingredients
- 3 cups basmati rice washed and rinsed 3 times
- 6 garlic cloves minced
- 1 bunch dill chopped
- 4 tbsp brewed saffron
- 4 tbsp olive oil
- 2 tsp salt
Instructions
- Add all of the ingredients in the Instant Pot. Set the function to pressure cook on high for 4 minutes. Put on the cover and press start.
- Release the pressure. Fluff with a fork.
