Tamilian Spinach Poriyal | Indian Recipes | Maunika Gowardhan

Name: Tamilian Spinach Poriyal | Indian Recipes | Maunika Gowardhan
Ingredients: Ingredients (Serves 4) 360gms Spinach leaves washed and chopped3 tbsp vegetable oil1 mild dried red chilli1 heaped tsp black mustard seeds1 tsp urad dal (skinned and split variety)10-12 curry leaves110gms red onion finely chopped½ tsp mild chilli powder/ kashmiri chilli powder70gms fresh grated coconutSalt to tasteHandful coriander to garnish

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Servings: 4

Tamilian Spinach Poriyal | Indian Recipes | Maunika Gowardhan

Ingredients

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Ingredients (Serves 4) 360 gramsms Spinach leaves washed and chopped3 tbsp vegetable oil1 mild dried red chilli1 heaped tsp black mustard seeds1 tsp urad dal (skinned and split variety)10-12 curry leaves110 gramsms red onion finely chopped½ tsp mild chilli powder/ kashmiri chilli powder70 gramsms fresh grated coconutSalt to tasteHandful coriander to garnish

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Instructions

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Method Heat the oil in a wok or kadhai over a medium flame. Add the red chilli and fry for a few seconds followed by the mustard seeds. As they begin to splutter add the urad dal and half the curry leaves followed by the chopped onion. Fry the onions for 7-8 minutes. You want them to soften rather than get too much of a colour. Add the chilli powder and stir well. Now add the spinach a little at a time making sure to stir and mix all the spices with the spinach leaves. Fry the spinach for 6 minutes. Season well. Turn the heat to low and add the coconut, remaining curry leaves and fresh coriander. Stir well and serve warm with some rice or paratha.

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