Description
Keerai poriyal is a side dish from Tamil Nadu , a dry fry item made with any leafy vegetable, often served with rice and kuzhambu. This recipe is made with spinach. (Spinach Fry / Keerai Fry )| Ingredients | |
|---|---|
| 1 bunch | Spinach leaves(palak) |
| 1 no | Onion (diced) |
| 2 clove | Garlic (crushed) |
| 3 tbsp | Green gram |
| 1 no | Dry red chilli |
| ¼ tsp | Mustard |
| ¼ tsp | Cumin seeds |
| ¼ tsp | Split black gram |
| 4 nos | Curry leaves |
| 2 pinch | Asafoetida powder |
| 2 pinch | Turmeric powder |
| 3 tbsp | Fresh grated coconut |
| 3 tsp | Oil |
| ¼ tsp | Salt (or to taste) |
Instructions
Wash and finely chop spinach leaves and keep them aside. Wash and soak green gram(moong dal) for 30 minutes. Cook it in 1/2 cup water until slightly soft, do not over cook, it should be just soft enough to be visible in the fry. Heat oil in a pan, splutter mustard, cumin seeds, split black gram, dry red chilli and curry leaves. Sprinkle the asafoetida and add chopped onions and garlic. Saute for a while and then add the spinach leaves with turmeric and salt. Fry until the spinach turns tender. Now add the cooked green gram and grated coconut. Mix well to combine and serve.
Comments
7 responses to “Keerai Poriyal”
Excellent recipe…. keep posting…..
Thanks Prabha!
[…] Keerai Poriyal […]
Hi Mullai,How do you retain the green colour for the keerai ?,because while heating they loose the dark green and become bottle green.
hi mullai, today i tried this ,its really gud ,ur r tempting me to cook variety of dishes,thanks a lot… carry on ur work. gud luck and wishes.
bye take care
anitha maniezhilan
I too felt more comfortable cooking after seeing the picture. Thanks to you. As I am newly married and have just started to cook, i find this very useful.
Thanks Again!
Resa
excellent!The picture looks very nice.I have tried most of the dishes every thing came out very well the picture helped me a lot.
Thanks,
Radha