Mulai Keerai Poriyal (Spinach Stir Fry)
Authentic South Indian Food Creator · Home Chef
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Mulai Keerai Poriyal is a beloved Tamil Nadu staple that brings together nutrition and taste in the most beautiful way. This simple spinach stir-fry, known as 'poriyal' in Tamil cuisine, is a daily accompaniment in many South Indian households, often served alongside steaming rice and sambar. The tender mulai keerai (amaranth spinach) is packed with iron, calcium, and essential vitamins that support eye health, bone strength, and overall wellness.
What makes this dish so special is its simplicity and versatility. With just a handful of ingredients - fresh greens, aromatic tempering spices, and freshly grated coconut - you can create a dish that's both comforting and incredibly healthy. The slight bitterness of the greens is perfectly balanced by the sweetness of coconut and the warmth of traditional South Indian spices.
This poriyal is more than just a side dish; it's a testament to Tamil culinary wisdom that emphasizes using seasonal greens for daily nutrition. Whether you're looking to improve digestion, boost your immunity, or simply enjoy a wholesome vegetarian meal, this mulai keerai poriyal is your answer. It pairs wonderfully with rice and rasam, curd rice, or even as a filling for dosas and chapatis.
Looking for more curry recipes? Browse all vegetarian recipes →
Ingredients(10 items)
Instructions
💡 Tap a step to mark it doneThoroughly wash the mulai keerai in running water 2-3 times to remove all dirt and sand. Drain well and chop finely along with tender stems.
Heat oil in a kadai or wide pan over medium flame. Add mustard seeds and let them splutter.
Add urad dal and fry until it turns golden brown. Add dried red chillies and curry leaves, sauté for a few seconds.
Add slit green chillies and sauté briefly until aromatic.
Add the chopped mulai keerai to the pan along with turmeric powder and salt. Mix well.
Cover and cook on medium-low heat for 5-7 minutes, stirring occasionally, until the greens wilt and cook down completely.
Once the keerai is cooked and any excess moisture has evaporated, add the grated coconut and mix well.
Cook for another 2 minutes, stirring continuously. Turn off the heat.
Serve hot with steamed rice, sambar, and rasam for a complete traditional Tamil meal.
Tips and Tricks
- Always wash greens thoroughly multiple times to remove sand and dirt completely
- Do not add water while cooking as the greens release their own moisture
- Add coconut only at the end to retain its texture and aroma
- You can substitute mulai keerai with regular spinach or any other variety of keerai
- Cook covered on low flame to retain the nutrients and prevent burning
- For extra flavor, you can add a small piece of crushed garlic while tempering
⚠️ Nutrition values could not be verified for this recipe. Please check manually.
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