SPINACH PORIYAL – INDIAN SPINACH RECIPE

Spinach poriyal is an easy and healthy Indian spinach recipe. It is a quick and flavorful side dish with spinach, onion and coconut that goes well with rice.

Indian Spinach Recipes:

Spinach is widely used in Indian cuisine, it is also known as palak in India. It is a healthy green vegetable, an excellent source of vitamins and minerals. Spinach is used in many dishes like palak paneer, sambar, spinach moong dal subzi, spinach fritters and spinach paratha. Spinach poriyal is my favorite dish, it tastes so flavorful with onion and coconut. You can serve this spinach poriyal with rice varieties like sambar rice and rasam rice.

Smart Cooking Tips:

1. Avoid cooking the spinach for a long time, overcooking the spinach tends to lose it’s nutritious quickly.

2. Adding shredded coconut is optional but it gives an excellent flavor to the spinach poriyal.

3. Avoid adding too much of salt because spinach by itself tastes salty. So taste the spinach poriyal after adding the coconut and add salt accordingly.

How to serve spinach poriyal?

Serve spinach poriyal as a side dish with rice varieties like sambar rice or rasam rice.

 

SPINACH PORIYAL – INDIAN SPINACH RECIPE

Spinach poriyal is an easy and healthy Indian spinach recipe. It is a quick and flavorful side dish with spinach, onion, and coconut that goes well with rice. 

• 4 cup SPINACH RAW
• 1 cup ONION CHOPPED
• 2 tbsp CANOLA OIL
• 0.25 cup SHREDDED COCONUT
• 0.25 tsp MUSTARD SEEDS
• 0.50 tsp URAD DAL
• 1 tsp CHANNA DAL
• 0.25 tsp SALT TABLE
• 2 no DRY RED CHILIES

1. Wash and chop the spinach roughly.

2. In a pan heat oil, add mustard seeds and allow it to splutter. Add urad dal, channa dal, red chilies, asafoetida and saute in the oil until the urad dal and channa dal color changes to golden brown. Add chopped onion and cook until the onion becomes soft.

3. Add the chopped spinach and cook for 3 – 4 minutes until the spinach leaves wilts.

4. Add the shredded coconut and mix well. Spinach poriyal is ready to be served.

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