Coorgi Greens Palya
Veg
Vegan
Leafy greens stir-fry — spinach, amaranth, or fenugreek leaves wilted in coconut oil with garlic, green chilli, and mustard seeds, finished with grated coconut. A daily nutrition element of the Coorgi rice plate, representing the deeply green, forested environment of Kodagu.
Cuisines
Coorgi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
|
1 bunch | Spinach |
|
1 bunch | Amaranth Leaf |
|
1 tablespoon | Coconut oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Urad dal |
|
1 teaspoon | Chana dal |
|
2 cloves | Garlic , minced |
|
2 | Green Chili , slit |
|
1 pinch | Asafoetida |
|
1 cup | Coconut , grated |
|
1 teaspoon | Turmeric powder |
|
— | Salt , to taste |
Instructions
- 1 Wash the spinach and amaranth leaves thoroughly and chop them finely.
- 2 Heat coconut oil in a pan over medium heat.
- 3 Add mustard seeds and let them splutter.
- 4 Add urad dal and chana dal, and sauté until they turn golden brown.
- 5 Add minced garlic, green chilies, and a pinch of asafoetida. Sauté for a minute.
- 6 Add the chopped greens to the pan and stir well.
- 7 Add turmeric powder and salt to taste.
- 8 Cover and cook on low heat for about 10 minutes, stirring occasionally.
- 9 Once the greens are cooked, add grated coconut and mix well.
- 10 Cook for another 2-3 minutes and remove from heat.
Tips
For a more authentic flavor, use fresh coconut and adjust the number of chilies based on your spice preference.