Monday, December 19, 2011

Keerai/Spinach poriyal


Spinach - 1 small bunch
Onion  - 1/2
Red chili - 2 nos
Garlic - 2 pods
Grated coconut - 2-3 tbsp
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Oil - 2 tsp


Wash the spinach and chop it finely.Cut the onion and garlic into small pieces.

Heat the oil in a pan and add mustard ,once the mustard splutter add urad dal and red chili.

Then add the garlic and onion, once onion turns translucent, add the enough salt and spinach.

When spinach starts to cook,it reduces in volume and also leaves water, so no need to add water.

Once the spinach cooked well, add the coconut and mix well.

Serve this as a accompaniment for steamed rice.

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