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Keerai poriyal recipe | South Indian poriyal recipe

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Keerai poriyal
Keerai poriyal recipe with step by step pictures. Simple side dish for a tamil lunch menu. With coconut adding flavour to it, the side dish is very mild in spice.

This is a very very simple to make recipe, my family loves it next to keerai kootu. I find making keerai poriyal simple than kootu or sambar, just stir fry the keerai, that’s it. An accompaniment is ready! I am so confused with the names of the keerai, I am not sure if this is mulai keerai or arai keerai…but this has long stem which is edible,sometimes we use it to make keerai thandu sambar too.

I make it as no onion no garlic too many times. tastes good still. If you need volume, you can add onion and even some grated carrots like my Mom in law does.

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Keerai poriyal recipe

Keerai poriyal recipe with step by step pictures. Simple side dish for a tamil lunch menu. With coconut adding flavour to it, the side dish is very mild in spice.
Course Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3

Ingredients

  • 2 small bunches Keerai
  • 1 Onion
  • 4 flakes garlic optional
  • 1/8 tsp Sugar
  • Salt - As needed
  • 4 tbsp Coconut grated

To temper:

  • 1 tsp Oil
  • 1/2 tsp Mustard
  • 1 tsp Urad dal
  • 2 Red chillies

Instructions

  • Clean the keerai and remove the root part. Wash it properly and chop finely along with the stem.
  • Chop onions and cut garlic to thin circles.
  • Heat a pan with oil and temper with the items given under ‘To temper’ table.
  • Add chopped garlic and fry till its starts turning golden in colour.
  • Add onion and fry till transparent.Sprinkle sugar, in goes keerai and required salt.
  • Stir slowly as the keerai reduces in volume as it gets cooked,it leaves water,so no need to add any water.
  • Keep the flame in high so that the water evaporates, as the keerai gets cooked.
  • Cook till the stem gets cooked,you can notice it turning translucent comparatively after it gets cooked.
  • Keep stirring to avoid burning as we cook in high flame.
  • Lastly add the coconut and stir well until you get a dry poriyal.

Notes

  • Do not cook the keerai covered as it will lose its colour.
  • Also adding sugar helps to retain green colour, lock flavour.
  • You can also use cooking soda a tiny pinch to retain it's colour. But make sure it is metal free cooking soda. 
  • Garlic is optional to add, so feel free to omit if you don’t want to add it.

கீரை பொரியல்

Keerai poriyal method:

  1. Clean the keerai and remove the root part.
  2. Wash it properly and chop finely along with the stem.
  3. Chop onions and cut garlic to thin circles.
  4. Heat a pan with oil and temper with the items given under ‘To temper’ table. Add chopped garlic and fry till its starts turning golden in colour.poriyal Tadka and garlic
  5. Add onion and fry till transparent.Keerai poriyal - Fry onion
  6. Sprinkle sugar, in goes keerai and required salt.Keerai, chopped
  7. Stir slowly as the keerai reduces in volume as it gets cooked,it leaves water,so no need to add any water.Keerai Reduced volume
  8. Keep the flame in high so that the water evaporates, as the keerai gets cooked. Cook till the stem gets cooked,you can notice it turning translucent comparatively after it gets cooked.Cooked
  9. Keep stirring to avoid burning as we cook in high flame. Lastly add the coconut and stir well until you get a dry poriyal. add coconut

Enjoy with rice as accompaniment. We even eat this by mixing with rice and ghee/sesame oil.
கீரை பொரியல்

Reader Interactions

Comments

  4. I do not mind cooking Keerai if someone else cleans it for me..I find the cleaning part so daunting!!Love the green colour,good tip of not closing the lid while cooking.Got to learn a few things about Keerai now!!

    Reply

  10. What a coincidence raji,even i tried keerai poriyal last weekend and planned to post the recipe this week.Mine is a little different version.cute clicks.Will try this version next time

    Reply

  30. I can finish that bowl with out any side rice or roti plater looks os tempting raji healthy recipe
    BTW we call this keerai in telugu is totakura one of my favorite lefy vegetable.

    Reply

  66. Keerai poriyal and kara kulambu is a nice combo, we normally will not add garlic to the poriyal. I am going to try adding them when I make next time.
    The last click is more authentic.

    Reply

  108. I love keerai a lot and do similar way too. The platter looks yumm.. and Thandu keerai and Mulai keerai are same, former one is bigger in size while next one is Smaller in size. But Arai keerai is different one.

    Reply

  122. Poriyal looks delicious. I make it in the same way,except garlic.
    kadaisi plate-la irukka maththa dish-ku recipe ellam muthallaye kuduthirukkeengala raji?! 🙂

    Reply

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