Keerai poriyal | Green leaves stirfry
Keerai poriyal is a side dish prepared by stir frying fresh green vegetable, onions and red chillies.
Ingredients
Ingredients:
- 1 bunch keerai
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 tsp gram dal
- 1 tsp urad dal
- 1 big onion
- 5 red chillies
- ¾ tsp salt
- ¼ tsp turmeric powder
- 2 tbsp grated coconut
Instructions
Preparation:
- Chop and clean the leaves thoroughly. change water two to three times and wash well. Drain the water completely and keep aside.
- Cleaning the keerai leaves properly is an essential step as greens tend to have lots of soil.
- Grate coconut and keep aside.
Recipe to make keerai poriyal:
- Heat oil in a kadai and season with mustard and cumin seeds.
- Let them splutter and add gram dal and urad dal.
- Fry until dal becomes light brown in color.
- Add chopped onions and cook until soft.
- Put split red chillies.
- Required salt and some turmeric powder.
- Now add cleaned and chopped keerai leaves.
- Cover with a lid and keep in low flame.
- In five minutes the keerai leaves will become soft and settle down with its own water
- Sprinkle water if required, cover again, cook in medium flame. DO NOT POUR WATER.
- Cook only for five minutes until the leaves turn from its natural light green to dark green in color.
- Mix the freshly grated coconut and switch off. There should not be any water while adding coconut at last. If there is moisture left still wait for the water to evaporate and then add coconut.
- Ready to serve.
Notes
Tips: 1) Always cook keerai freshly. Don't keep in the refrigerator for more than a day. 2) Adjust red Chillies number to suit your needs. 3) If you don't have coconut, replace coconut with a tbsp of fried gram(pottukadalai)powder. This is my mom's idea to achieve the dryness required for stirfry poriyal.
Nutrition
Calories: 120kcal
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