Spinach Palya
A simple and nutritious South Indian stir-fry made with fresh spinach, aromatic spices, and a hint of sweetness from grated coconut. Ready in under 20 minutes, it's a perfect side dish for rice and sambar.
For 4 servings
6 steps. 10 minutes total.
- 1
Step 1
- a.Prep the Spinach: Wash the spinach leaves thoroughly in a large bowl of water, changing the water 2-3 times to remove all grit. Drain completely and roughly chop the leaves and tender stems. Set aside.
- 2
Step 2
- a.Prepare the Tempering (Oggarane): Heat coconut oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds. When they begin to splutter, add the urad dal and chana dal. Sauté for about 1 minute until the dals turn a light golden brown, being careful not to burn them.
- 3
Step 3
- a.Sauté Aromatics: To the pan, add the broken dried red chillies, hing, and curry leaves. Sauté for 30 seconds until the curry leaves are crisp and fragrant. Then, add the finely chopped onion and slit green chillies. Cook for 2-3 minutes, stirring occasionally, until the onions soften and become translucent.
- 4
Step 4
- a.Cook the Spinach: Add the chopped spinach to the pan in batches if necessary, along with the turmeric powder. Stir well to combine with the tempering. The spinach will begin to wilt almost immediately.
- 5
Step 5
- a.Season and Finish Cooking: Once the spinach has wilted down completely (about 2-3 minutes), add the salt. Cook uncovered for another 3-4 minutes, stirring occasionally, until the spinach is cooked through and any excess moisture has evaporated. Cooking uncovered helps retain the bright green color.
- 6
Garnish and Serve: Turn off the heat
- a.Stir in the fresh grated coconut and optional jaggery. Mix well to combine. Finally, drizzle with lemon juice if using, give it one last stir, and serve hot with rice, sambar, or rotis.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Wash spinach meticulously to ensure it's free of sand and dirt.
- 2Do not cover the pan while cooking spinach, as this helps retain its bright green color and prevents it from becoming mushy.
- 3Add salt only after the spinach has wilted, as it reduces significantly in volume and you might accidentally add too much.
- 4Roasting the dals until golden brown is crucial for the nutty aroma and crunchy texture.
- 5Freshly grated coconut provides the best flavor and texture compared to desiccated or frozen.
- 6For a slightly different flavor, you can add 2-3 cloves of crushed garlic along with the onions.
Adapt it for your goals.
Add Garlic
For a pungent flavor, add 2-3 cloves of finely chopped or crushed garlic along with the onions and sauté until fragrant.
Different GreensDifferent Greens
This recipe works well with other greens like amaranth leaves (harive soppu), fenugreek leaves (methi), or kale.
Add ProteinAdd Protein
Stir in 1/2 cup of cooked chickpeas or crumbled paneer at the end for a more substantial dish.
Spicier VersionSpicier Version
Increase the number of green chillies or add a pinch of red chilli powder along with the turmeric for extra heat.
Why this is on our healthy list.
Rich in Iron & Vitamins
Spinach is an excellent source of iron, which is crucial for preventing anemia and maintaining energy levels. It's also packed with vitamins A, C, and K, supporting vision, immunity, and bone health.
Promotes Digestive Health
The high dietary fiber content from spinach, lentils, and coconut aids in digestion, promotes regular bowel movements, and supports a healthy gut microbiome.
Source of Healthy Fats
The use of coconut oil and fresh coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that can provide quick energy and support heart health.
Supports Bone Strength
Spinach is a great source of Vitamin K and calcium, both of which are essential for maintaining strong and healthy bones.
Frequently asked questions
Palya is a term from the South Indian state of Karnataka for a dry or semi-dry vegetable stir-fry. It's similar to what is known as 'Poriyal' in Tamil Nadu or 'Thoran' in Kerala, typically featuring tempered spices, vegetables, and a garnish of fresh coconut.