Spinach Curry Recipe – Authentic South Indian Palakki & Vengaya Vadagam

Last Updated on 2 months by Neha Deshmukh

Spinach Curry Recipe – Authentic South Indian Palakki & Vengaya Vadagam

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant, flavorful Spinach Curry, or Palakki as it’s often called in South India. This isn’t just any spinach curry; it’s packed with authentic South Indian flavors, and a little something special that really elevates it. I first learned to make this from my grandmother, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the taste? Absolutely divine!

Why You’ll Love This Recipe

This Spinach Curry is more than just a healthy meal. It’s a burst of flavor, a comforting hug in a bowl, and a fantastic way to enjoy the goodness of spinach. It’s quick enough for a weeknight dinner, but special enough to impress guests. Plus, the unique tempering with vengaya vadagam (shallot fritters) adds a depth of flavor you won’t find anywhere else.

Ingredients

Here’s what you’ll need to create this delicious Spinach Curry:

• 1 bunch spinach (about 200-250g)
• 1 tomato
• 1 onion
• 1-2 green chillies
• 3 garlic cloves
• 0.5 tsp cumin seeds
• 0.25 tsp turmeric powder
• 1 pinch sugar
• 1 tbsp cooking oil
• 1 tbsp coconut oil
• 0.5 tsp mustard seeds
• 1 piece vengaya vadagam (optional)
• Few curry leaves
• 1 red chilli

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Spinach: Choosing the Best Variety
I prefer using Indian spinach (Basale Soppu) if I can find it, but regular spinach works beautifully too. Look for vibrant green leaves that aren’t wilted or bruised.

Tomatoes: Ripe and Flavorful
A ripe, juicy tomato is key. Roma tomatoes are a great choice, as they have a good balance of sweetness and acidity.

Onion & Garlic: The Aromatic Base
I usually use red onions for their slightly sweeter flavor, but yellow onions work just as well. Fresh garlic is a must!

Spices: Turmeric’s Role & Cumin’s Warmth
Turmeric not only adds a beautiful color but also has amazing health benefits. Cumin seeds provide a lovely warmth and earthiness. Don’t skip them!

Vengaya Vadagam: A Unique South Indian Flavor (Regional Variation)
Vengaya vadagam are crispy, fried shallot fritters. They add a fantastic crunch and savory flavor to the tempering. They’re a bit hard to find outside of South India, but you can sometimes find them in Indian grocery stores. If you can’t find them, you can skip them – the curry will still be delicious!

Oils: Cooking Oil vs. Coconut Oil – Why Both Matter
We use cooking oil for the initial sautéing and coconut oil for the tempering. Coconut oil adds a distinct South Indian aroma and flavor that’s just irresistible.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prep the Spinach: Wash the spinach thoroughly and chop it roughly. Don’t worry about being too precise.
2. Sauté the Aromatics: Heat the cooking oil in a pan. Add the cumin seeds, chopped onion, green chilli, garlic, and tomato. Sauté until the tomatoes soften and become mushy – about 5-7 minutes.
3. Cook the Spinach: Add the chopped spinach, turmeric powder, and a pinch of sugar. Cook until the spinach wilts and reduces in volume. This will take about 5-8 minutes. Let the mixture cool completely.
4. Grind to a Paste: Once cooled, grind the spinach mixture into a smooth paste with a little water and salt. Add more water if needed to achieve your desired consistency.
5. Prepare the Tempering: In a separate pan, heat the coconut oil. Add the mustard seeds. Once they splutter, add the vengaya vadagam (if using), curry leaves, and red chilli. Fry for a few seconds until fragrant.
6. Combine & Serve: Mix the tempering into the spinach paste. Serve warm with rice, idli, or dosa.

Expert Tips

Here are a few tips to help you make the perfect Spinach Curry:

Achieving the Right Consistency
The consistency of the curry is really up to you! Some people prefer it thicker, others thinner. Adjust the amount of water you add while grinding to get your desired consistency.

Preventing Discoloration of the Spinach
Spinach can sometimes lose its vibrant green color when cooked. Adding a pinch of sugar helps to retain the color. Also, don’t overcook it!

Balancing Spice Levels
Adjust the number of green chillies to suit your spice preference. You can also remove the seeds from the chillies for a milder flavor.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation
This recipe is naturally vegan! Just ensure your oil is plant-based.

Gluten-Free Adaptation
This recipe is naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)
Use less or no green chilies for a milder flavor. Add a pinch of red chili powder for extra heat.

Festival Adaptations (Specific South Indian Festivals)
During festivals like Pongal or Onam, this curry is often served as part of a larger feast. You can add a dollop of ghee (clarified butter) for extra richness during special occasions.

Serving Suggestions

This Spinach Curry is incredibly versatile. It’s fantastic with:

• Steaming hot rice
• Soft, fluffy idli
• Crispy dosa
• Roti or chapati
• Even as a side dish with a South Indian thali!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What is Vengaya Vadagam and where can I find it?
Vengaya vadagam are crispy, fried shallot fritters commonly found in South Indian cuisine. You can find them in Indian grocery stores, especially those specializing in South Indian products.

Can I use frozen spinach in this recipe?
Yes, you can! Just make sure to thaw the frozen spinach completely and squeeze out any excess water before using it.

How can I adjust the sourness of the spinach curry?
If you prefer a slightly sour taste, you can add a squeeze of lemon juice or a small piece of tamarind pulp while grinding the spinach.

Is this spinach curry suitable for babies or young children?
Yes, it is! Just reduce the amount of green chillies and salt. You can also blend the curry to a smoother consistency for younger children.

What other dishes can I serve alongside this spinach curry besides rice, idli, and dosa?
You can serve it with poori, chapati, or even as a side dish with a South Indian meal consisting of sambar, rasam, and other vegetable dishes.

Enjoy making this Spinach Curry! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!