South Indian Tamil · India

Coconut and Curry Leaf Pongal with Spinach and Peas

Name: Coconut and Curry Leaf Pongal with Spinach and Peas
Total time: 32 min
Yield: 2 servings
Cuisine: South Indian Tamil
Ingredients: 1 cup raw rice; 1/2 cup chopped spinach; 1/2 cup green peas; 1/4 cup grated coconut; 1 tsp cumin seeds; 1/2 tsp turmeric powder; Salt to taste; 2 cups water; 2 tbsp curry leaves; 1/2 tsp garam masala

Enhances the coconut base with aromatic curry leaves for a subtle, fragrant twist.

32 minutes2 servings

Method

Rinse rice and wash spinach thoroughly.
Heat oil in a pot, add cumin seeds, and sauté until fragrant.
Add curry leaves and garam masala during preparation, sauté briefly before proceeding.
Add spinach, peas, turmeric, and salt, stir well.
Pour in water, bring to a boil, reduce heat, and simmer for 20-25 minutes.
Stir in grated coconut, cook for 5 more minutes until thickened.

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