Keerai Poriyal | Keerai Thengai Curry | Spinach Stir Fry
 
Prep time
Cook time
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Keerai poriyal is a quick and tasty dry side dish that can be prepared within 10 minutes. Stir fry spinach goes well as a side for rice and for roti. Coconut oil and coconut gives a nice flavour to this Keerai thoran. Keerai poriyal is a quick and tasty dry side dish that can be prepared within 10 minutes. Stir fry spinach goes well as a side for rice and for roti. Coconut oil and coconut gives a nice flavour to this Keerai thoran.
Author:
Recipe type: Indian
Cuisine: Poriyal
Ingredients
  • Keerai - 3 + ½ cup
  • Onion - ½ cup
  • Green chili- 1,big
  • Coconut - 3 tbsp
  • Turmeric Powder - generous pinch
  • Salt - as needed
  • Sugar - ⅛ tsp
  • To temper:
  • Coconut oil - 1 tsp
  • Mustard seed - ¼ tsp
  • Channa dal - 1 tsp
  • Hing - generous pinch
Method
  1. Wash and cut spinach and let it dry
  2. In a pan add oil and when oil is hot add mustard seeds, Channa dal and hing; let it splutter
  3. Add onions and green chilli cook till the onions are translucent
  4. Add the turmeric powder and cook in low flame for 30 seconds
  5. Add the dry spinach leaves, sugar and mix well. Cook in medium high flame till the spinach is cooked
  6. Add salt and cook till the water that oozes out after the salt addition is absorbed
  7. Add coconut and switch off
Notes
1. If you are using red chilli add it while tempering
2. Avoid cooking the spinach covered it might turn the spinach color
3. Any type of spinach can be used for the preparation
4. Garlic can be added for extra flavour
5. Sugar helps to retain the green color
6. Sugar can be added after the onions are cooked
Recipe by Traditionally Modern Food at http://traditionallymodernfood.com/index.php/2018/03/21/keerai-poriyal-keerai-thengai-curry-spinach-stir-fry/