This is the only spinach that I knew, when I was growing up… In our hometown, it is the most common spinach used by people. It is a tasty one too. We grew this one in our garden here, but I think the keerai from our hometown tastes better. One of our daughters likes this spinach poriyal very much. When I have leftover spinach, I cut and freeze them for later use. This is a very simple recipe, let’s see how to make it.
Ingredients
- Red spinach ———————- 1 bunch
- Cubed red onion ————— 1/2 cup
- Grated coconut —————– 1/4 cup
- Chile powder ——————— 1/4 tsp
- Turmeric powder ————- 1/4 tsp
- Cooking oil ———————— 1 taps
- Salt to taste
For Tempering
- Mustard seeds ——————- 1/2 tsp
- Cumin seeds ———————- 1/2 tsp
- Urad dal —————————— 1/2 tsp
- Curry leaves ————————2 springs
How to make
- Wash and cut the spinach into small pieces
- Place a pan on the stove in medium heat
- Add oil and the mustard seeds
- Once the mustard seed crackles, add the urad dal, cumin seeds and curry leaves
- Add the onions and saute for 3 minutes
- Add the spinach and cook for about 7 minutes
- Add the spices and salt, and mix them well
- Add the grated coconut and mix it again
- Cook for 2 more minutes and switch off the stove
- Now it should be ready to serve, mostly served with rice
