Description
Poriyal is a dry fry dish made with vegetables, greens and even with some seafood items. Normally it is made without eggs, but this is a new combination where onions sauteed with spinach and scrambled eggs. Even people who hate spinach especially kids would love this dish. Spinach has outstanding nutritional qualities and can also be rolled up in a chappati to make a healthy meal.
Paalakura talimpu / Cheera thoran / Keerai poriyal / Pasalai keerai / Palak
| Ingredients | |
|---|---|
| 1 bunch | Spinach |
| 1 no | Onion |
| 3 clove | Garlic |
| 2 nos | Red chilli |
| ½ tsp | Mustard |
| ½ tsp | Cumin seeds |
| ½ tsp | Split black gram |
| ¼ tsp | Asafoetida |
| 5 tsp | Oil |
| 1 tsp | Red chilli powder |
| 1 tsp | Corrainder/dhania powder |
| ¼ tsp | Turmeric powder |
| ½ tsp | Cumin powder |
| ½ tsp | Salt |
| 3 nos | Eggs (lightly beaton with litlle salt) |
| ¼ cup | Fresh grated coconut (optional) |
| 5 nos | Curry leaves |
Instructions
Heat oil in a wide pan and splutter mustard, cumin seeds, black gram , red chilli and asafoetida. Then saute onion and garlic for a few minutes to turn them translucent. Now add finely chopped fresh spinach ( if using frozen, thaw and drain all water by squeezing it) to the onion mixture along with turmeric, red chilli powder, corrainder powder, cumin powder and salt.
Let the spinach cook and blend well with spice powder. Once it becomes tender add beaten eggs and scramble it with the spinach. Saute well to cook the eggs thoroughlyand garnish with curry leaves. Fresh grated coconut can be mixed at this stage, but not really necessary.
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