Keerai Poriyal | Keerai Thengai Curry | Spinach Stir-fry
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.
Servings 4
Calories
Ingredients
- 400 grams Chopped amaranth leaves 2 bunches
- ⅓ cup fresh coconut
- 1 tsp salt or to taste
Tempering
- 2 teaspoon oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- 4 nos red chilies
- ½ teaspoon chopped ginger root
- 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.