Keerai poriyal, simple and easy poriyal recipe with fresh amaranth leaves, spiced with chilies and coconut. It pairs well with rice dishes and can also be served with flatbreads as a dry curry.
Keerai curry | How to make araikeerai poriyal | Keerai thengai curry | Easy stir fry with fresh amaranth | Simple way to include fresh greens | Easy recipe with fresh greens | Easy stir-fries | How to include fresh greens in everyday meal | Keerai thengai potu curry
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Humble Greens | Keerai : Nutrient Powerhouse
Keerai, a broader term in Tamil used to define fresh greens. Keerai/greens is always seen as the powerhouse of nutrients. It is engraved from our childhood not to miss our greens. Back home in Chennai, we have a regular vendor who brings in fresh greens.
The advantage of knowing a spinach vendor is that they bring you new varieties of greens first. With her age and experience, amma asks them to bring in all the varieties she has tried in her village. They love such enthusiastic customers and eagerly look for it too. Believe me when i say, I have tasted almost all varieties of greens.
When I was pregnant with my elder one, amma made sure I ate greens every day. It could be either as poriyal, keerai kootu, or as sambar. Have you tasted this dwarf copper green stir-fry. Love the color of this green, such a beauty.
Poriyal | Stir-fry
Poriyal, tamil name given to dry curries made with vegetables or greens. It is a simple stir-fry with chilies, finished with coconut. They can be called cooked salads and can be enjoyed as such without any main.
Poriyals are regular in south-indian homes. Beans Poriyal, avaraikkai poriyal are some common stir-fries in a South-Indian kitchen.
This flavorsome keerai poriyal takes just minutes to make, they make a great lunch box dish. If you prefer dry curries with roti's, this poriyal would make a delicious side with them too.
I understand when your kids make faces when you ask them to eat greens. I have two boys, and my younger one is tough to please. But believe me when i say, this simple Keerai/spinach kootu is his favorite.
The Lunch Thali
I made this keerai poriyal as part of my south-indian lunch thali #3. The thali features the following.
- Amaranth Keerai Poriyal
- Jeera rasam
- Cauliflower poriyal
- Steaming hot rice
- Curd, not in the picture.
Ask Away : Some FAQ's
You can use spinach, amaranth (thandu keerai or siru keerai), arai keerai, or even mixed greens. Tender leaves cook quickly and give the best texture.
Fresh coconut adds a lot of flavor to the keerai poriyal. If you have dietary restrictions and skipping coconut, i would recommend this dry spice powder. Dry roast 2 tablespoon roasted peanuts, 1 tablespoon white sesame, 1 teaspoon coriander seeds, and 2 red chilies. Pulse them together and add this to the poriyal. Adds brilliant flavor and aroma to your dry curries.
Cook on medium heat and stop as soon as the leaves wilt. Adding salt only after the greens soften also helps maintain color.
Yes, frozen spinach works well. I add frozen spinach directly to the pan after the tadka, add all spices needed and skip adding water. It cooks faster than fresh greens.
Keerai poriyal pairs beautifully with steamed rice and traditional South Indian sides like Morekuzhambu and a simple Thogayal It also tastes great with sambar, rasam, or curd rice
The Ingredients
- Keerai/Spinach, i have used 2 bunches of fresh spleen amaranth leaves for this poriyal. Also known as arai keerai in Tamil, you can use any fresh tender green for this curry. check this bokchoi stir-fry made similarly.
- Spices, this keerai recipe uses only red chilies and ginger. You can also use green chilies instead.
- Add-ons : Fresh coconut and tomatoes. You can skip the tomatoes, but don't miss the coconut. Fresh coconut adds flavor and texture to the keerai poriyal.
Why This Keerai Stir-Fry?
- The recipe uses fresh keerai (spinach or amaranth greens / other leafy greens), making it a nutrient-rich side. Greens provide essential vitamins, minerals, fiber and help you get your daily veggies.
- Simple & Easy Meal Choice. It takes little prep, cooks relatively fast. This makes it an ideal no-fuss side for lunch or dinner
- Versatile & pairs well with many meals. The keerai poriyal pairs well with rice dishes, roti/flatbreads. Mix it with steaming hot rice or make a roll with some green chutney slathered roti.
- Light, wholesome, and diet-friendly. This leafy-green stir-fry is relatively light, and a good way to include low-calorie, high-nutrition greens.
- Customizable. You can use different greens depending on what you have on hand (spinach, amaranth, moringa, baby spinach, bokchoi etc.), and you can adjust spice or coconut content depending on preference.
Step by Step instructions to make the Poriyal
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Clean, wash and chop the amaranth leaves. I usually clean them roughly, chop them and wash them in water and drain them completely in a colander.
- Heat a wide pan with oil, splutter mustard and cumin seeds, add hing, curry leaves, red chilies to this and saute. Add chopped tomatoes and ginger to this and saute until the tomatoes turn soft.
- Next add the chopped amaranth leaves to this. Add coconut and salt to this, sprinkle little water. Cover and cook for 8-10 minutes.
- Take the cover, check the doneness, if there is still liquid, let it be on stove, without cover. Serve it warm with rice or roti. They also make a great lunch box dish.
More Poriyal Recipes
Keerai Poriyal | Keerai Thengai Curry | Spinach Stir-fry
Ingredients
- 400 grams Chopped amaranth leaves 2 bunches
- ⅓ cup fresh coconut
- 1 tsp salt or to taste
Tempering
- 2 teaspoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 4 nos red chilies
- 1 teaspoon fresh ginger chopped
- few curry leaves
Instructions
- Clean, chop and wash the spinach leaves in water. I roughly clean them, then chop, keep them sumberged in water for 5 minutes, then carefully drain the chopped leaves, and wash it again one more time. Let the chopped leaves drain well in a colander until use.
- Heat a wide pan with oil given under 'Tempering', spluter mustard seeds, cumin seeds, red chilies and curry leaves.
- To this sizzling tempering, add chopped tomatoes and ginger and saute until tomatoes turn soft.
- Now add the chopped spinach, mix well. Add grated coconut, salt and sprinkle little water. Cover and cook for 8-10 minutes in a medium flame.
- After the said time, open the cover and check, the spinach will be done. If poriyal has to be dry, if there is any liquid in the poriyal, let it sit on the stove for another 5 minutes for it go dry.
- Serve this flavorsome keerai poriyal with rice. This poriyal is a great for lunch boxes too.
Video
Nutrition
Disclaimer
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
Vandana
Loved this recipe. This spinach poriyal sounds so delicious especially because I love every dish that is made with some leafy greens and I am a big fan of South Indian food. I need to make it today itself, thankfully I have all the required ingredients in my kitchen.
Mayuri Patel
Such a simple but absolutely healthy dish and so easy to make. We usually stir fry amaranth leaves with brinjals. Next time I get fresh amaranth will try out this keerai poriyal recipe. With coconut, must be so tasty.
Bless my food by Payal
I have never used Amaranth leaves in cooking but I am damn sure this recipe must be highly delicious and healthy. Thanks for sharing.
Seema Sriram
Aha, super full kattu lunch. I love keerai poriyal but it has become such a rarity as keerai is hard to find except in spring here.
Lata Lala
Reading about amaranth leaves paired with coocnut to make poriyal, that is simple and easy recipe spiced with chilies and coconut is making me drool.
I love anything and everything about amaranth. Such a lovely recipe.
Pavani
Love this nutritious and delicious spinach stir fry. Adding coconut is new to me. Will have to try this combo very soon.
Poonam bachhav
Never tasted or had a chance cooking with amaranth leaves, though I use amaranth flour at least once in week. Your Keerai Poriyal with coconut and spices going in sounds super flavorful.
Padma Veeranki
Keerai poriyal is a must at least a once a week when I get good amaranth in the Indian store...simple yet delicious & healthy curry!
Sapana
Keerai poriyal looks so comforting and delicious. I am sure it must have tasted amazing with some chapatis or rice.
Sasmita Sahoo
Love this simple and easy poriyal recipe with fresh green leaves, spiced with chilies and coconut. We, odias also make similar to this with little changes. Also, we add badis to it.
Lathiya
We have greens at least once a week at our home. I make the same way. I love the addition of coconut.
Kalyani
Simple keerai poriyal like this with Vatha Kuzhambu / Rasam sadam is indeed bliss. Loved the pictures and the recipe, priya. I make this poriyal slightly differently with par boiled moong / toor dal added and no tomatoes. will try this version soon
Neha (My Culinary Expressions)
Keerai Poriyal seems a great element of South Indian thali or even by itself. Quick to make and nutrient dense. It comes together with just a few basic ingredients. I simply love these poriyal varieties
Archana
Wow, I think this stir-fry is something we will love! It is simple and delicious, perfect for an everyday meal.
Radha
I make it pretty much the same without tomatoes. I will try adding it next time. The lunch sounds comforting with this curry and rasam.
Priya vj
Ennaku pidicha arai keerai poriyal. Love keerai in any form ,kootu, masiyal,poriyal . Keerais are so flavor paxked and gets cooked so quickly with ultimate taste.