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

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