How to turn beetroot leaves into a classic south Indian vegetable dish – recipe | Waste not. Simple spices, fresh coconut and a handful of lentils or nuts is enough to transform leaves normally destined for the compostPoriyal is south India’s version of sauteed spiced vegetables, and it can be made with just about any vegetable, though green beans or a leafy green such as spinach, moringa or amaranth are most commonly used.
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Trechos de apoio da pauta: Simple spices, fresh coconut and a handful of lentils or nuts is enough to transform leaves normally destined for the compostPoriyal is south India’s version of sauteed spiced vegetables, and it can be made with just about any vegetable, though green beans or a leafy green such as spinach, moringa or amaranth are most commonly used. The vegetables are fried with onions and spices, a spoon of urad dal is added for texture (if you don’t have urad dal, a handful of cashews makes a delicious alternative), and it’s finished with a grating of fresh coconut.
- Ponto de atenção: turn.
- Ponto de atenção: beetroot.
- Ponto de atenção: leaves.
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