Keerai Poriyal
Keerai in Tamil language means Leaf in English. What we mean by Keerai is a Leafy vegetable like Spinach. In Tamil cuisine, traditionally, we eat a plenty of Keerai / Leafy vegetables. We must have a Keerai in our side dish or main dish on a daily or weekly basis.
The following are the most common Keerai / Leafy vegetables we cook these days:
The best part of Keerai Poriyal is, it is simple to make and it is delicious.
Let us see tradional way of making Keerai poriyal here.
Ingredients
to temper
- Mustard seeds - 1/4 tsp
- Broken white urad dal - 1/4 tsp
- Curry leaves - 1 string
- Oil - 3 tsp
for saute
- Any kind of Keerai - 1 bunch
- Shallots - 5 numbers
- Green chilli - 1
- Grated coconut - 2 tsp
- Salt - 1/4 tsp
Preparation
1
Clean and chop the Keerai to fine pieces.
2
Now let us do the tempering.
Heat oil in a pan, add mustard seeds when it splatters add urad dal.
When it turns golden brown add curry leaves, green chili and chopped shallots, fry for 2 min.
3
Add chopped keerai and cook until the water in the keerai evaporates.
4
Add salt and grated coconuts and fry well for 2 min.
5
Transfer to a bowl and serve hot for the lunch course.
Image of Keerai Poriyal
