Spinach Poriyal (Keerai Poriyal)
Authentic South Indian Food Creator · Home Chef
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Spinach Poriyal, known as Keerai Poriyal in Tamil households, is a simple yet incredibly nutritious side dish that graces dining tables across South India. This humble preparation transforms fresh spinach into a flavorful stir-fry that pairs beautifully with sambar rice, rasam, or even just plain hot rice with a dollop of ghee. The beauty of this dish lies in its simplicity – minimal spices, quick cooking time, and maximum nutrition.
Growing up in Tamil Nadu, keerai poriyal was often the answer to getting healthy greens into our daily meals without any fuss. Mothers and grandmothers have perfected this recipe over generations, knowing exactly how to temper the spinach with aromatic mustard seeds, urad dal, and curry leaves to create that authentic South Indian flavor. The slight crunch of the dal and the earthy taste of spinach come together in perfect harmony.
What makes this recipe special is how it retains the goodness of spinach while being incredibly easy to prepare. Whether you're a busy professional looking for a quick side dish or someone wanting to incorporate more greens into your diet, this Spinach Poriyal is your go-to recipe. It's light, healthy, and packed with iron and vitamins – truly comfort food that loves you back!
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Ingredients(11 items)
Instructions
💡 Tap a step to mark it doneWash the spinach thoroughly in running water 2-3 times to remove all dirt and sand. Drain well and chop finely.
Heat oil in a kadai or pan over medium flame. Add mustard seeds and let them splutter.
Add urad dal and chana dal. Fry until the dals turn golden brown and aromatic.
Add dry red chillies, slit green chilli, and curry leaves. Sauté for a few seconds until fragrant.
Add the chopped spinach along with salt and turmeric powder. Mix well to combine.
Cover and cook on medium-low heat for 5-7 minutes, stirring occasionally. The spinach will wilt and cook in its own moisture.
Once the spinach is cooked and any excess moisture has evaporated, add grated coconut and mix well.
Cook for another 2 minutes, stirring continuously. Turn off the heat and serve hot.
Tips and Tricks
- Do not overcook the spinach as it will lose its vibrant green color and become mushy. Cook just until wilted.
- Fresh coconut gives the best flavor, but you can use frozen grated coconut if fresh is not available.
- Make sure to dry the spinach well after washing to avoid excess moisture in the poriyal.
- You can add a small piece of chopped onion or garlic during tempering for additional flavor.
- This poriyal tastes best when consumed fresh and hot, but can be stored in the refrigerator for up to 2 days.
⚠️ Nutrition values could not be verified for this recipe. Please check manually.
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