Friday, March 18, 2011

Spinach Poriyal

  • 3 bunches Spinach
  • 1/4 cup Toor dal
  • 1/2 cup Onions chopped
  • 4 Red chillies broken
  • 1 clove Garlic crushed
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Mustard seeds
  • 1 tsp Urad dal
  • 1 tsp Chana dal
  • 4 Curry leaves
  • 2 tbsp Oil
  • Salt to taste

  1. Wash the dal and pressure cook the dal with enough water.
  2. Do not over cook the dal, it should retain its shape.
  3. Strain the water from the dal. Use this water for making rasam.
  4. Now wash the spinach and remove the leaves from the stem and keep aside.
  5. Now heat a pan, add oil, when hot add mustard seeds.
  6. When the seeds splutter add urad dal, chana dal, red chillies and curry leaves.
  7. Now add onions and garlic.
  8. Saute until onion turns transparent.
  9. Add turmeric powder and saute well.
  10. Now add the spinach and keep the flame on high.
  11. Keep sauteing often.
  12. Fry the spinach until all the water is evaporated and them add salt.
  13. Fry well again, see that it is not watery.
  14. Now add the cooked dal and gently stir it.
  15. Transfer to a serving bowl.
  16. Serve as a side dish with rice, sambhar and rasam.

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