Spinach Poriyal Recipe

Prepare spinach

Thoroughly wash the spinach leaves in several changes of water to remove grit. Remove thick stems and roughly chop the leaves. Drain well.

Chop aromatics and coconut

Finely chop the shallot/onion and green chilies. If using fresh coconut, grate it; if using frozen, thaw and fluff with a fork so it is ready to add.

Heat a heavy skillet or nonstick pan over medium heat. Add the oil and let it warm but not smoke.

When oil is hot, add mustard seeds. When they begin to pop, add the urad dal and chana dal. Fry, stirring, until the dals turn golden brown (about 30–45 seconds).

Add the dry red chilies and curry leaves and sauté for 10–15 seconds. Add a pinch of asafoetida immediately after to bloom in the oil.

Add the chopped shallot/onion and chopped green chilies. Reduce heat to medium-low and sauté until the shallots are soft and translucent, about 3–4 minutes.

Sprinkle the turmeric powder into the pan and stir to coat the aromatics for a few seconds.

Add the chopped spinach in batches, stirring and folding each addition until it wilts and reduces before adding the next batch. Continue until all spinach is in the pan. This prevents steaming excess water and gives a good texture.

Cook the spinach, stirring occasionally, until tender and most of the moisture has evaporated, about 4–6 minutes. If the spinach releases a lot of water, increase heat slightly and cook down until no excess liquid remains but spinach remains moist.

Add salt and stir well. Taste and adjust seasoning as needed.

Lower the heat to low. Stir in the grated coconut and mix thoroughly so the coconut is evenly distributed. Cook 1–2 minutes to warm the coconut—do not overcook; you want a fresh coconut texture.

Turn off the heat and, if using, stir in the lemon juice for brightness. Give a final mix and transfer to a serving dish.