Spinach Palya

Name: Spinach Palya
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g spinach (washed, finely chopped); 2 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 tsp urad dal; 2 pcs dried red chili (broken); 8 pcs curry leaves; 1 pinch asafoetida; 1 pcs onion (medium, finely chopped); 2 pcs green chili (slit lengthwise); 1 pinch salt; 3 tbsp coconut (fresh, grated)

RATING

4.6/5(95)

TASTE SCORE

6/10

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.

PREP

10m

COOK

15m

SERVES

1 KATORI

96 cal

SERVINGS

METHOD · 6 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use fresh, tender spinach for the best texture and color; avoid older, tough leaves.
2
Do not skip drying the washed spinach; excess water will make the palya watery.
3
Cook the spinach uncovered after wilting to evaporate moisture and keep the dish dry.
4
Toast the urad dal only until golden; burnt dal will make the dish bitter.
5
Add grated coconut only after turning off the heat to preserve its fresh flavor.
6
For a nuttier flavor, substitute half the oil with ghee in the tempering.

RECIPE VARIATIONS

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 Oil

Low-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 Friendly

Vegan & 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 Greens

Substitute half the spinach with chopped amaranth leaves or fenugreek leaves (methi) for a slight bitterness and deeper flavor.

HEALTH BENEFITS