Coorgi Greens Palya

Coorgi Greens Palya

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 leaves
1 bunch amaranth leaves
1 tablespoon coconut oil
1 teaspoon mustard seeds
1 teaspoon urad dal
1 teaspoon chana dal
2 cloves garlic, minced
2 green chilies, slit
1 pinch asafoetida
1 cup grated coconut
1 teaspoon turmeric powder
— salt to taste

Instructions

  1. 1 Wash the spinach and amaranth leaves thoroughly and chop them finely.
  2. 2 Heat coconut oil in a pan over medium heat.
  3. 3 Add mustard seeds and let them splutter.
  4. 4 Add urad dal and chana dal, and sauté until they turn golden brown.
  5. 5 Add minced garlic, green chilies, and a pinch of asafoetida. Sauté for a minute.
  6. 6 Add the chopped greens to the pan and stir well.
  7. 7 Add turmeric powder and salt to taste.
  8. 8 Cover and cook on low heat for about 10 minutes, stirring occasionally.
  9. 9 Once the greens are cooked, add grated coconut and mix well.
  10. 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.