17 Apr 2018

Palak Poriyal

Palak also known as spinach is a rich source of vitamins, calcium, iron and omega 3 fatty acids. We include palak very often in our diet and this is one of the recipes I make with it. This poriyal is easy and simple to make and gets done quickly. This goes very well with South Indian meals like rasam or sambar rice.

Palak Poriyal

Preparation time 10 mins | Cooking time 10 mins | Serves 2

  • Palak - 1 bunch
  • Onion - 1, chopped
  • Red chilli - 1
  • Curry leaves - 1 sprig
  • Oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/4 tsp
  • Salt - to taste
To grind
  • Coconut - 4 pieces
  • Green chilli - 2
  • Cumin seeds - 1 tsp
Palak Poriyal

Other palak recipes
Palak Poriyal

1. Wash the palak and chop it up. Chop the onions too.

2. In a kadai, heat the oil and add the mustard seeds, urad dal, red chilli and curry leaves.
3. When the mustard seeds splutter, add the chopped onions.

4. When the onions turn translucent, add the chopped palak and mix well.
5. Cook the palak for 5 minutes, without adding water, at medium to low heat.

6. Meanwhile, grind the coconut, cumin and green chilli and set aside.

7. When the palak is cooked, add salt and add the coconut mixture, mix well and switch off.

Palak Poriyal

1. I did not add any excess water while cooking the palak. The palak will leave some water by itself while cooking and the water from washing the palak is enough to cook it.
2. Palak cooks very fast and do not cover while cooking the palak.

Until next time,
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