Poriyals are generally finely chopped vegetable dishes that are tasty and easy to make. It takes only a few minutes, and coconut is added at the last moment.
Perhaps you are looking for other Thoran/Poriyal recipes here and here, or other Vegetable Fry recipes. You might also like our Spinach recipes here and here. Or you might like to browse Indian recipes here and here. Check out our easy Autumn recipes here and here.
Keerai Poriyal | Stir Fried Spinach with Coconut and Spices
a bunch of spinach, 1 tspn black mustard seeds, 1 tspn split urad dal, 2 small dried red chillies (or to taste), 3 tspn ghee, 0.5 onion (diced), 1 clove garlic (chopped), 0.5 cup grated coconut (Frozen grated coconut is often convenient to use)
To make the poriyal, take some spinach, chop into bite sized pieces and wilt a little in a pan with a tiny amount of water. Drain.
Now made a tadka. Heat some ghee in a small heavy saute pan or wok, put the black mustard seeds into the ghee and allow them to pop. Turn down the heat a little. Add the dried red chillies, and after a moment, add the split urad dal.
When the dal is golden brown, add half an onion and garlic, both diced, and sauté until the onion is translucent. Add the spinach and stir around until the spices and onions are mixed well with the spinach. The spinach will still have a little liquid in it – stir around to allow the spinach to complete cooking and warm through.
Add the grated coconut and stir through the spinach; allow it to sit on the heat for a minute, then remove from the heat and serve.
recipe notes and alternatives
You can blend the coconut in your spice grinder or food processor if you like a finer product.