Spinach keerai poriyal recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Spinach - 1 bunch
  2. Shallots (Chinna Vengayam) - 10
  3. Hot dry chili - 2
  4. Mustard seed - 1/4 tablespoon (tbsp)
  5. Cumin seed - 1/4 tablespoon (tbsp)
  6. Uluttam paruppu (split black gram) - 1/4 tablespoon (tbsp)
  7. Shredded coconut - 2 to 3 tablespoon (tbsp) (optional)
  8. Salt - to taste
  9. Oil - 2 table spoon.

PREPARATION:

  1. Clean and cut the spinach into 1 inch size ( or bigger to your preference)
  2. Now cut the shallots into fine pieces. Break the hot dry chili into small bits.
  3. Heat oil in a pan. Add mustard seeds,Uluttam paruppu (split black gram) , cumin seeds, hot dry chili and fry them until the mustard stop splattering.
  4. Now add the spinach and some salt and cook until the spinach is cooked.
  5. Add the coconut mix well and serve.

NOTES:




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