Keerai Poriyal | Keerai Thengai Curry
Keerai Poriyal recipe | Keerai Thengai Curry | Spinach Stir Fry| Keerai poriyal | Keerai curry | Keerai thoran | Keerai palya | Keerai stir fry with coconut | South Indian poriyal recipe | Keerai dry curry | Indian vegan side recipe, healthy poriyal with step-by-step pictures, and video recipe. Check out the Keerai Poriyal recipe, and if you like the video, pls SUBSCRIBE to my channel.
Keerai Poriyal (Spinach Thengai Curry) is a simple, healthy, and flavorful South Indian stir fry made with fresh spinach, coconut, and a light tempering. This quick 10‑minute poriyal is naturally vegan, packed with nutrients, and pairs beautifully with sambar, rasam, kuzhambu, or curd rice. With minimal ingredients and no grinding required, it’s one of the easiest weekday sides you can prepare.
The combination of coconut oil, mustard seeds, channa dal, green chilli, and fresh coconut gives this poriyal its authentic Tamil‑style flavor. Sugar helps retain the bright green color, while hing adds aroma. Whether you call it keerai poriyal, keerai thoran, keerai palya, or spinach stir fry, this is a must‑have recipe in your South Indian meal rotation. A great addition to your poriyal recipes and spinach dishes.
Can I use any type of spinach for this poriyal? Yes — amaranth, pasalai keerai, mulai keerai, or any leafy greens work well.
Why add sugar to keerai poriyal? A tiny pinch helps retain the bright green color.
Can I add garlic? Yes, crushed garlic adds great flavor and pairs well with spinach.
Why did my spinach turn dark? Covering the pan while cooking can dull the color; cook uncovered.
Can I use red chilli instead of green chilli? Yes, add red chilli during tempering for a different flavor.
Can I skip coconut? Yes, but coconut gives authentic poriyal texture and taste.
Why is my poriyal watery? Spinach releases water; cook on medium‑high heat until moisture evaporates.
Can I add lentils? Yes, cooked moong dal or soaked channa dal adds protein and texture.
Is this recipe vegan? Yes — it uses coconut oil and plant‑based ingredients.
Can I pack this for lunch? Yes, it stays fresh and pairs well with rice or chapati.
Can I use frozen spinach? Yes, thaw completely and squeeze out excess water before cooking.
How long does keerai poriyal stay fresh? It stays good for 1 day refrigerated; reheat lightly before serving.
Can I add grated carrots or peas? Yes, they add color and nutrition.
Other Spinach based recipes
Poriyal recipes
Keerai Poriyal | Keerai Thengai Curry | Spinach Stir Fry
Ingredients
- Keerai - 3 + 1/2 cup
- Onion - 1/2 cup
- Green chili- 1 big
- Coconut - 3 tbsp
- Turmeric powder - generous pinch
- Salt - as needed
- Sugar - 1/8 tsp
To temper:
- Coconut oil - 1 tsp
- Mustard seed - 1/4 tsp
- Channa dal - 1 tsp
- Hing - generous pinch
Instructions
- Wash and cut spinach and let it dry In a pan add oil and when the oil is hot add mustard seeds, Channa dal, and hing; let it splutter
- Add onions and green chilli cook till the onions are translucent
- Add the turmeric powder and cook on low flame for 30 seconds
- Add the dry spinach leaves, and sugar and mix well. Cook in medium-high flame till the spinach is cooked
- Add salt and cook till the water that oozes out after the salt addition is absorbed
- Add coconut and switch off
Video
Notes
- If you are using red chilli add it while tempering
- Avoid cooking the spinach covered it might turn the spinach color
- Any type of spinach can be used for the preparation
- Garlic can be added for extra flavor
- Sugar helps to retain the green color
- Sugar can be added after the onions are cooked
Ingredients:
Keerai – 3 + 1/2 cup
Onion – 1/2 cup
Green chili- 1,big
Coconut – 3 tbsp
Turmeric powder – a generous pinch
Salt – as needed
Sugar – 1/8 tsp
To temper:
Coconut oil – 1 tsp
Mustard seed – 1/4 tsp
Channa dal – 1 tsp
Hing – generous pinch
How to make Keerai Poriyal with step-by-step pictures :
- Wash and cut spinach and let it dry In a pan add oil and when the oil is hot add mustard seeds, Channa dal, and hing; let it splutter
- Add onions and green chilli cook till the onions are translucent
- Add the turmeric powder and cook on low flame for 30 seconds
- Add the dry spinach leaves, and sugar and mix well. Cook in medium-high flame till the spinach is cooked
- Add salt and cook till the water that oozes out after the salt addition is absorbed
- Add coconut and switch off
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Looks delicious Vidya! Perfect for a weeknight meal!