Keerai (Spinach) Poriyal

Keerai(Spinach) Poriyal is one of the tastiest and simple side dishes we cook in South India. Keerai(Spinach) is very healthy and has a high nutritional value. So try eating Spinach at least once a week. It can be served as a side dish with Hot rice and Sambar (Adi Dhool). Avoid eating Spinach dishes for dinner as it may cause indigestion sometimes.

Tips: When sauting onion, only add a pinch of salt for the chopped onion to get cooked. When cooking any spinach try adding salt at the end because the quantity of spinach after you saute it may get reduced.

Cuisine: Indian

Author: Indu Haresh

Serves: 2

Ingredients

Oil - 2 tbsp.

Mustard - 1/4 tsp

cumin - 1/4 tsp

Turmeric - 1/4 tsp

Spinach (Keerai) - 2 Big bowl

Big Onion - 1

Red Chilli - 2 or 3 depends on your need of spiciness

Shredded Coconut - 2 1/2 tsp

Curry leaves - 2 or 3(Optional)

Salt as required

Cooking

Wash and chop the spinach roughly.

Heat oil in a pan, add mustard seeds, cumin and allow it to splutter.

Add chopped onion, red chillies, turmeric powder, salt(to taste) and curry leaf. Cook until the onion becomes soft. (Add urad dal, asafoetida if you want. And if you want onion to be crunchy just saute it once and go for step 4).

Add the chopped spinach(Keerai) and cook for 3 - 4 minutes until the water oozes out and spinach becomes dry.

Add the shredded coconut and mix well. Keerai poriyal is ready to be served.

Comments

Mulangi Poosanikai Sambar (Radish and Pumpkin Sambar)

Sambar is the south Indian Curry made with lentils and vegetables. It can be served with hot rice, Idli or Dosa. South Indian meals wont get fulfilled without a sambar. Adding pumpkin to the sambar always gives a nice smell and a bit of sweetness to the sambar and Adding Tamarind gives it a sour taste. We can add Carrot/beans/potato or broad beans or drumstick or sometimes without adding any vegetables we can add only small onions in the sambar. Here I have used Radish and Pumpkin. Cuisine: Indian Author: Indu Haresh Serves: 2 Ingredients To Pressure cook: Toor dal - 1/2 or 3/4 cup Radish - 1 or 2 Pumpkin - 1/4 Tomato - 1 Garlic - 2 cloves Turmeric - 1/4 tsp Asafoetida - 1/4 tsp Water - As required (I used 3 cups) To temper and boil: Oil - 3 tbsp Mustard - 1/4 tsp Cumin - 1/4 tsp Small Onion - 3 Big Onion - 1/2 Red Chilli - 2 Curry Leaves - 4 Sambar Powder - 2 tsp (Add as per your masala taste) Tamarind water - 3 or 4 tbsp (Use as per the sour taste you needed. I...

Carrot Beans Poriyal (Thoran)

Carrot beans poriyal is the first poriyal recipe i learnt to cook from my mother as it is simple and quick one to make. Also with the same method we can cook many other poriyal dishes with different vegetables like cabbage, Ridge gourd, bottle gourd, snake gourd. You can serve it along with Rice and Dal, Rasam. Cuisine: Indian Author: Indu Haresh Serves: 2 Ingredients Oil - 2 tbsp Mustard - 1/4 tsp Asafoetida - 1/4 tsp Turmeric - 1/4 tsp Big Onion - 1 Curry leaves - 3 or 4 Red chilli - 2 Green chilli - 1 Carrot - 2 Beans - 25 Grated coconut - 2 or 3 tsp Salt as required Preparation Peel the skin of carrot. Wash and chop carrot and beans into small pieces as shown in picture below. Chop the onion into small pieces as shown in picture below. Cooking Heat oil and add mustard. Once mustard gets crackle add the chopped onion, red chillies, curry leaves, asafoetida, turmeric and salt. Sauté and cook it until onion gets soft. Now add the chopped carrot and be...

Chow Chow Kootu with coconut

Kootu in tamil which means cooking vegetable with dal to semi solid consistency dish. You can use vegetables like Chayote(chow chow), snack gourd(pudalangai), bottle gourd(Surraikai), Ashgourd(Nee Poosanikai) or spinach. Also you can use Chana dal, moong dal or toor dal to make kootu. Here I have used Chana Dal and Chayote to make Kootu. This can be served with Hot rice and Pappad or as a side dish for Puli Kulambu. Cuisine: Indian Author: Indu Haresh Serves: 2 Ingredients To boil dal and veggie: Chow chow Chayote - 1 Channa Dal soaked - 1/2 cup(i used the cup as shown in pic below in which i have taken water) Turmeric - 1/4 tsp. Green chilli - 1 or 2 (depends on the size). Water as need (I used 3/4 cup of water) To grind: Coconut - 1/3 cup Cumin - 1 tsp Red Chilli - 1 or 2. Tempering: Mustard - 1/2 tsp Cumin - 1/2 tsp Asafoetida - 1 pinch Curry leaves - 4 or 5 leaves Onion - 1 (medium size Big onion) Tomato - 1 Preparation Wash and soak the chana dal for 20 minutes. Was...

Madras2Madrid

Search This Blog