TAMILIAN SPINACH PORIYAL / STIR-FRIED SPINACH (WEB)
This is a quick and delicious vegetable dish flavored mainly with curry leaves and freshly grated coconut.
You temper curry leaves, urad dal (split matpe beans), black mustard seeds, and red chilli. Then onions are added and softened, chilli powder, and the spinach. When everything is well-mixed, the dish is finished with fresh coconut and cilantro.
I had sauteed a whole bag of frozen spinach for the Palak Dal the other day, so I just used some of that here. I also added some grated ginger because it goes well with this kind of prep. And I skipped the red chilli powder and used a sliced green chilli (that I fished out later so I didn’t confuse it with the spinach, lol).
Don’t skip either the urad dal or the karipatta here – they are central to the flavor profile. (If you don’t normally stock urad, you can sub yellow moong dal instead.)
