Saturday, December 14, 2013

Keerai poriyal




Serves: 2

You need:
Spinach – 1 bunch (Cleaned and chopped)
Onion – 1 small one (chopped)
Salt – as needed (*Always use little while cooking Spinach)
Olive Oil – 1tbsp

Grind:
Coconut pieces – 4 one inch pieces
Cumin seeds – 1/2tsp
Garlic pods - 4

For seasoning:
Mustard seeds – 1/2tsp
Urad dal – 1/2tsp
Red chillies – 2

Cooking:
Heat oil in a pan.
Add mustard seeds, urad dal and broken red chillies when the oil is hot. Saute for a minute.
Add Spinach. Saute until half-cooked. Maintain medium heat.

                           

Add chopped onion and salt. Mix well. Cook again for 7-8 minutes in low flame.  

                           

Finally add ground coconut, sauté for 5minutes and switch off the heat.

                           


 Poriyal is ready!


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