Spinach/ pasala keerai Poriyal:
Spinach is loaded with TONS of nutrients with low calorie. It is one of the good source of dietary potassium and magnesium which is important to maintain our human health. Dark leafy greens like spinach provides fiber, iron, potassium, magnesium, protein, minerals, vitamins, folate/Folic acid/ Vitamin B9 (which is the most important especially during pregnancy, it helps to encourage the cells and tissue growth also to DNA Synthesis). We usually incorporate greens in our regular meal and here is the most common and easy recipe from our south.
Ingredients:
- Spinach leaves – 1 cup
- Gingelly oil – 2 tsp
- Mustard seeds – 1tsp
- Seeragam/cumin seeds – 1 tsp
- Urad dhal – 1 tsp
- Dry red chilli – 2 nos
- Shallots/ small onion – 4 nos (finely sliced)
- Grated coconut – 2 tblsp
- Salt – as req
Procedure:
Step 1:
Wash, clean and cut the leaves and keep aside.
Step 2:
In a medium pan add 2 tsp of gingelly oil, let the oil get hot then add urad dhal, mustard seeds, cumin seeds and broken dry chilli, once the mustard and cumin seeds get splutter add sliced shallots and saute for a min
Step 3:
Now add the spinach leaves and saute until it shrinks. It takes hardly 3-4 mins. Later add salt as per your taste and finally add grated coconut and turn off the flame.
NOTE/TIP:
- Do not add water to the poriyal, the nature of the greens itself ooze out the excess water while cooking, there is no need of adding water on it.
- Always add salt to the end stage before adding coconut. This is for all greens, because greens are cook quickly and the quantity becomes small. So add salt as per the quantity to the very end.
