Go Back
+ servings
Print Recipe
4 from 1 vote

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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: Indian
Servings: 3


  • 2 small bunches Keerai
  • 1 Onion
  • 4 flakes garlic optional
  • teaspoon Sugar
  • Salt - As needed
  • 4 tablespoon Coconut grated

To temper:

  • 1 teaspoon Oil
  • ½ teaspoon Mustard
  • 1 teaspoon Urad dal
  • 2 Red chillies


  • 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.



  • 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.