Thandan Keerai poriyal (Spinach stir-fry) is another healthy, easy, delicious and flavorful side dish. It pairs very well with rice and any curry.This recipe is my mom's version and one of my favorite.
|Fresh spinach||1 bunch|
|Onions | Shallots (finely chopped)||1 cup|
|Turmeric powder||¼ tsp|
|Chilli powder||¾ tsp|
|Grated coconut||¼ cup|
|Urad dal||½ tsp|
|Channa dal||½ tsp|
1). Clean the greens, remove the root part. Wash well with water and drain. Chop it finely along with the stem.
2). Heat the oil and do the seasoning with mustard seeds, urad dal, channa dal. Then add the chopped onions and saute till they turn translucent.
3). In medium flame and add the chopped spinach, turmeric powder, chilli powder, sugar and salt. Stir slowly as the keerai reduces in volume. As it gets cooked it leaves water, so no need to add any water. Keep stirring for about two minutes until the spinach starts wilting.
# Spinach has a tendency to let out a lot of water as it cooks.
# Here in the US we get easily usable spinach, so just one wash is enough.
# Adding sugar helps to retain the green color.
# You can use frozen spinach but use fresh spinach for better taste.
# Do not cook the keerai covered as it will loose its color.
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Click here for more :- Rice Accompaniments
Click here for more :- Keerai / Spinach Recipes