Simple spices, fresh coconut and a handful of lentils or nuts is enough to transform leaves normally destined for the compost
Poriyal 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. This fragrant, spicy and flavoursome side dish also works brilliantly with the earthy flavour of beetroot leaves, and I like to serve it with boiled beetroot, yoghurt, chapatis or/and rice.
