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 | roti. Coconut oil and coconut gives a nice flavour to this Keerai thoran. Refer notes to make a perfect green color spinach poriyal.
Before getting into the recipe I have to tell that I am not sure about the type of Keerai I used. Here all I see in the label is spinach. I am sure the recipe will work for any type of keerai. Since Spinach is very healthy I buy it almost every week or at least once in two weeks. Whenever I buy Keerai from Costco because of the big box I split it into 2 -3 days cooking.
Mostly I end up making Kootu, gravy or dal with Keerai. I have tried Keerai poriyal long back but my Keerai turned blackish green after cooking so I didn’t try it after that.
Few weeks back I was talking to my friend Mullai. During our casual talk topic somehow came to food. Ofcourse while talking with a great chef like her what else we will talk other than food.
I was telling her about the spinach I have in my fridge. She told me to make poriyal. My previous Keerai Thengai curry story flashed my mind, and I told about how my Keerai turned color after cooking. She gave me three tips and here am I posting the Keerai poriyal 😊
Wash the Keerai well and let it dry completely before making poriyal. Every time I make spinach I wash it and use it immediately so I changed my approach. I always add a pinch of sugar while making Keerai and she told that point oh ya I do one thing right. When it comes to adding salt I usually add it while sauteing spinach. Again Mullai told me to add it towards the end. Above all cooking spinach without covering the pan is yet another important tip to be remembered. Yes these tips make spinach poriyal pleasing for the eyes and tasty for the tummy.
Check out other Spinach based dishes in TMF,
Spinach Quinoa Crustlesss Quiche
For Keerai Poriyal Video Link,
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
Method:
- Wash and cut spinach and let it dry
In a pan add oil and when 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 in low flame for 30 seconds
- Add the dry spinach leaves, 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
- 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
- Wash and cut spinach and let it dry
- In a pan add oil and when 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 in low flame for 30 seconds
- Add the dry spinach leaves, 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
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
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Looks delicious Vidya! Perfect for a weeknight meal!