Palak Corn Poriyal aka Palak corn sabzi is an accompaniment prepared from palak greens and corn kernels spiced up by onions and coconut. This side dish goes well with chapathi / Roti as well as rice.
PALAK is one of the green varieties called as “Pasalai Keerai” in Tamil. Like all the greens, PALAK is also a rich source of Iron and it is widely advised for growing kids. Also, people who are reported with low haemoglobin level should add PALAK in their food very frequently.
All the spinach varieties can be cooked in many ways – Koottu, porial, masiyal etc. Of all the spinaches, I like PALAK and Manathakaali. I never liked to eat vegetables at my young age except for potatoes and keerai masiyal. My mom used to prepare the yummiest keerai masiyal out of “MULAI KEERAI”. That attractive green color was all that needed to get me to eat that 🙂
Try to include at least any two spinach varieties in a week to your diet to stay healthy and fit. Eating spinach regularly would purify the blood which in turn would make the skin glow and hair bounce 🙂 These two are enough for me to add spinach to my diet 😀
Over to Palak Corn Poriyal – Palak Corn Sabzi form Home Making Delight..
Palak Corn Porial – Palak Sabzi Recipe
Prep Time: 10 minutes
Cooking Time : 10 minutes
Coconut : 3 tsp
Red Chillies : 2
Chilly powder: 1 tsp ( as per the taste)
Curry leaves (Karuvepilai) – a few (as per your taste)
small onion (Shallots) – 10
Salt – As needed
Corn kernels – half a cup (Half of a boiled corn cob – Click here to see how to do that)
Mustard (Kadugu) : 1 tsp
Asafoetida (Hing/ Perungayam) – A small pinch
Urad dhal (Ulundhu): 1 tsp
Oil – 1 tsp
A few Curry Leaves ( As per your taste)
Coriander leaves – a few (as per your taste)
1) Peel the skin off the shallots (small onions).
2) Chop the Palak roughly.
3) If you are using Frozen corn kernels, then thaw and keep it ready. If corn cobs are used, boil it and scrape the kernels out. (Click here to see how)Boiled and ready to use corn- cobs are available in market/super-market these days. I used one of these while preparing it.
4) Cut the onions and keep it ready.
5) Heat oil in the kadai and add mustard seeds. When they start to splutter, add curry leaves, Urad dhal, asafoetida and a bit of salt.
6) Then, add small onions and red chillies and saute.
7) Add the corn and palak and fry for 3 minutes.
7) Check for the hotness and a bit of red chilly powder, if needed.
8) Then, add grated coconut and give it a quick mix and switch the stove off.
9) Garnish with coriander leaves and the Palak-corn porial is ready to be served 🙂
1) This can be done without corn kernels also. Mostly spinach varieties would shrink to 1/4 th of its quantity while cooking. So, I have used corn which would add up the taste as well as the volume 🙂
2) Add less salt while cooking any of the spinach varieties as even a lesser quantity would be fine. At last, check for the salt and add, if required. Same is the case with chilly powder.
3) If don’t have time, use big onions instead of small. But, small onions would be tastier and healthier.
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