Sri Lankan Spinach Poriyal

Ingredients

In Sri Lankan Spinach Poriyal, we adapt the original Georgian dish, Ispanakhis pkhali, to the Sri Lankan cuisine by incorporating traditional Sri Lankan spices and flavors. The use of mustard seeds, curry leaves, turmeric, and chili powder gives the dish a distinct Sri Lankan twist. Additionally, the cooking technique is modified to sauté the spinach instead of blending it, allowing the flavors to meld together while retaining the texture of the spinach leaves. We alse have the original recipe for Ispanakhis pkhali, so you can check it out.

• 500 grams (1.1 lbs) fresh spinach leaves 500 grams (1.1 lbs) fresh spinach leaves
• 2 tablespoons coconut oil 2 tablespoons coconut oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 10-12 curry leaves 10-12 curry leaves
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• Salt to taste Salt to taste
• 1 tablespoon freshly squeezed lime juice 1 tablespoon freshly squeezed lime juice

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 6g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Wash the spinach leaves thoroughly and blanch them in boiling water for 2 minutes. Drain and set aside.
2. 2.
   Heat coconut oil in a large pan over medium heat.
3. 3.
   Add mustard seeds and let them splutter.
4. 4.
   Add curry leaves and sauté for a minute until fragrant.
5. 5.
   Add turmeric powder, chili powder, and salt. Mix well.
6. 6.
   Add the blanched spinach leaves to the pan and toss gently to coat them with the spices.
7. 7.
   Cook for 3-4 minutes until the spinach is wilted and well combined with the spices.
8. 8.
   Remove from heat and drizzle with lime juice.
9. 9.
   Serve hot as a side dish with rice or roti.

Treat your ingredients with care...

• Spinach — Ensure that the spinach leaves are fresh and vibrant green. Remove any tough stems before blanching.
• Curry leaves — If fresh curry leaves are not available, you can use dried curry leaves as a substitute. However, fresh curry leaves provide a more authentic flavor.
• Coconut oil — Use unrefined coconut oil for its distinct aroma and flavor. If unavailable, you can substitute with any neutral cooking oil.

Tips & Tricks

• Adjust the amount of chili powder according to your spice preference.
• Squeeze fresh lime juice just before serving to add a tangy kick to the dish.
• Serve Sri Lankan Spinach Poriyal as a side dish alongside a main course or as a filling for wraps or sandwiches.
• For added texture, you can sprinkle toasted coconut flakes or crushed peanuts on top of the dish.
• Leftovers can be refrigerated and enjoyed the next day. Reheat gently on the stovetop or in the microwave.

Serving advice

Serve Sri Lankan Spinach Poriyal hot as a side dish with steamed rice or alongside traditional Sri Lankan breads like roti or paratha. It also pairs well with other Sri Lankan curries and lentil dishes.

Presentation advice

Garnish the Sri Lankan Spinach Poriyal with a sprinkle of freshly chopped coriander leaves or curry leaves to add a pop of color. Serve it in a vibrant serving dish to enhance its visual appeal.