Spinach Poriyal (4)

A most delicious Tamil recipe for stir fried spinach cooked with coconut, cashew, ginger and curry leaves. Its from ” Thali” by Maunika Gowardhan.

Spinach Poriyal (4)
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Spinach Poriyal (4)
Print Recipe
  1. Heat 1 tbsp of the oil in a wok or large frying pan over a medium heat and fry the cashew nuts for 3-4 minutes. Transfer to a bowl using a slotted spoon and set aside.
  2. Heat the remaining oil in the same pan over a medium heat. Add the dried chilli and fry for a few seconds, then add the mustard seeds and fry until they are beginning to sputter.
  3. Add the urad dal and half the curry leaves, followed by the chopped onions. Fry for 8 minutes until the onions are beginning to soften, but not getting too much colour. Add the chilli powder and stir well.
  4. Add the spinach a little at a time, stirring and mixing all the spices with the spinach leaves. Fry the spinach for 6-7 minutes. Season well.
  5. Reduce the heat to low and add the coconut, the remaining curry leaves and the fresh coriander. Stir well then serve warm with rice or paratha.
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