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.Jump to Recipe
Table of contents
Poriyal, tamil name given to dry curries made with vegetables. It is a simple stir-fry of any vegetable with chilies, finished with coconut. They can be called cooked salads and can be enjoyed as such without any main.
Keerai, aka spinach in tamil. Keerai/spinach 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, they bring you fresh greens and whenever they get a new variety of greens, they bring it to you first. Believe me when i say, I have tasted almost all greens.
I get it when your kids make faces when you ask them to eat greens, I have two, and it is tough to please my little one. But believe me when i say, Keerai/spinach kootu is his favorite, that with rasam is bliss on his plate.
The Lunch Thali
I made this keerai poriyal as part of my south-indian lunch thali #3. The thali features the following.
- Keerai/Spinach, i have used 2 bunches of fresh amaranth leaves for this poriyal. You can use any spinach.
- Spices, this recipe uses red chilies and ginger. You can also use green chilies instead.
- Coconut & tomatoes, you can skip the tomatoes, but don’t miss the coconut, adds flavor and texture to the keerai poriyal.
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.
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More Poriyal Recipes
Keerai Poriyal | Keerai Thengai Curry | Spinach Stir-fry
- 400 grams Chopped amaranth leaves 2 bunches
- ⅓ cup fresh coconut
- 1 tsp salt or to taste
- 2 teaspoon oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- 4 nos red chilies
- ½ teaspoon chopped ginger root
- few curry leaves
- 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.
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.