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Keerai Poriyal | Keerai Thengai Curry | Spinach Stir Fry

Keerai poriyal is a quick and tasty dry side dish
5 from 1 vote
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Course: Indian
Cuisine: Poriyal
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Author: Vidya Srinivasan

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

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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 flavor
  5. Sugar helps to retain the green color
  6. Sugar can be added after the onions are cooked
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