Pasalai Keerai Poriyal | Spinach dry curry |Nithya's Nalabagam

Spinach is known as Pasalai Keerai in Tamil, Palak in Hindi. Poriyal means dry vegetable curry in Tamil. It is usually made as a side dish to Rice. In my home, my mom prepares at least one dish with leafy vegetable. Adults should consume an average of 40 gms of green leafy vegetables daily. These green leaves are rich in iron. My mom uses fresh leafy vegetables from our garden. Here I buy it in farmer's market. This Pasalai Keerai Poriyal alias Spinach Curry is an easy, quick and healthy dish. Please check below for step by step instructions and pictures for preparing South Indian Spinach dry curry.
Preparation Time: 5 mins

Cook Time: 10 mins
Ready In: 15 mins
Yields : 2 Servings

Ingredients:

Spinach	1 bunch
Oil	1 tbsp
Red chilli	1
Channa Dal	1 tsp
Urad Dal	1 tsp
Green chillies( slit open)	2
Onions chopped	1/2 cup
Garlic (cut Longitudinally)	4 Cloves
Salt
Turmeric powder	1/4 tsp
Coriander powder	1 tsp
Shredded coconut	2 tbsp

Instructions:

Wash Spinach leaves in running water to remove mud and dirt. Strain the water and chop into small pieces. Heat Oil in a pan. Add mustard and allow it to splutter. Add red chilli, channa dal and urad dal. Fry till channa dal turns golden color.

Add green chilli, onions and garlic. Fry till onions turn translucent. Add spinach, salt, turmeric powder and coriander powder. spinach leaves some water. so no need to add extra water. Allow spinach to cook, once all the water is absorbed, add shredded coconut mix well and switch off the stove.

Pasalai Keerai Poriyal | Spinach dry curry

Tips:

Variations can be done by adding red chilli along with dal.
Green chilli can be replaced with chilli powder.
Coconut is optional
Always wash vegetable and chop it. Nutrients will be lost if we wash the chopped vegetable
Don't close the vessel with lid when spinach is cooking.
I haven't added green chilli in picture.