Spinach Palya
A simple, everyday South Indian stir-fry of tender spinach leaves cooked with lentils, grated coconut, and a gentle tempering of mustard seeds and urad dal. This dry, mildly spiced dish comes together in minutes and tastes just like a Karnataka home kitchen.
For 4 servings
- prep · ~5 min
Prep the spinach.
Wash the spinach thoroughly in plenty of water. Drain well and chop finely. Set aside.
- temper · ~2 min
Make the tempering.
1.Heat oil in a kadai over medium heat until warm.2.Add mustard seeds and let them splutter (30 seconds).3.Add cumin seeds, urad dal, broken dried red chilies, curry leaves, and a pinch of asafoetida. Sauté until the dal turns golden (30-40 seconds).TIPDon't let the urad dal burn — it should be just golden, not brown. - saute · ~4 min
Sauté the onions and green chili.
1.Add the finely chopped onion and slit green chilies to the tempering.2.Sauté until the onions turn translucent and soft (3-4 minutes). - saute · ~9 min
Cook the spinach.
1.Add the chopped spinach and a pinch of salt to the pan.2.Mix well, cover, and cook on low heat until the spinach wilts and releases its water (5-6 minutes).3.Remove the lid. Continue cooking on medium heat until any excess moisture evaporates and the palya looks dry (2-3 minutes).TIPSpinach releases a lot of water. Cook it uncovered at the end so the dish becomes dry and not mushy. - mix · ~1 min
Finish with coconut.
Turn off the heat. Sprinkle the fresh grated coconut over the cooked spinach and stir gently to combine.
- serve
Serve hot.
Transfer to a serving bowl. Serve hot with steamed rice, sambar, or roti.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh, tender spinach for the best texture and color; avoid older, tough leaves.
- 2Do not skip drying the washed spinach; excess water will make the palya watery.
- 3Cook the spinach uncovered after wilting to evaporate moisture and keep the dish dry.
- 4Toast the urad dal only until golden; burnt dal will make the dish bitter.
- 5Add grated coconut only after turning off the heat to preserve its fresh flavor.
- 6For a nuttier flavor, substitute half the oil with ghee in the tempering.
Adapt it for your goals.
Protein Boost
Add 1/2 cup of cooked chickpeas or crumbled paneer along with the spinach for a more filling dish.
Low OilLow-Oil
Reduce oil to 1 teaspoon and dry-roast the mustard seeds, urad dal, and red chili in the pan before adding onions; use a non-stick pan to prevent sticking.
Vegan & Allergy FriendlyVegan & Allergy-Friendly
Skip the optional ghee replacement and ensure the curry leaves are fresh — this version is naturally vegan and nut-free (toasted coconut is optional).
With Other GreensWith Other Greens
Substitute half the spinach with chopped amaranth leaves or fenugreek leaves (methi) for a slight bitterness and deeper flavor.
Why this is on our healthy list.
Rich in Iron
Spinach provides non-heme iron, and the addition of asafoetida and cumin aids absorption, making this dish great for blood health.
Good Source of Fiber
The combination of spinach, lentils (urad dal), and coconut offers dietary fiber that supports healthy digestion.
Low in Calories
This palya uses minimal oil and relies on the natural water of spinach for cooking, keeping it light and low-calorie.
Antioxidant-Rich
Curry leaves, cumin, and dried red chili contribute antioxidants that help combat oxidative stress.
Frequently asked questions
Yes, thaw and squeeze out all excess water before chopping; frozen spinach is more watery, so reduce the covered cooking time to 3-4 minutes.
