Arai Keerai Poriyal Recipe – Easy Indian Greens Stir-Fry

Last Updated on 4 months by Neha Deshmukh

Arai Keerai Poriyal Recipe – Easy Indian Greens Stir-Fry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Arai Keerai Poriyal. It’s a simple, flavourful stir-fry of Arai Keerai (also known as Spinach in some regions) that’s a staple in South Indian households. Honestly, this is one of the first dishes I learned to make when I started exploring my mom’s recipes, and it’s been a go-to ever since. It’s quick, healthy, and absolutely delicious!

Why You’ll Love This Recipe

This Arai Keerai Poriyal is more than just a quick side dish. It’s packed with nutrients, incredibly easy to make (ready in under 30 minutes!), and bursting with authentic South Indian flavours. It’s the perfect way to sneak some extra greens into your diet, and the subtle spice from the red chillies is just chef’s kiss. Plus, it pairs beautifully with rice, sambar, and rasam.

Ingredients

Here’s what you’ll need to make this delightful poriyal:

• 1 bunch Arai Keerai (approximately 200g)
• 0.25 cup Pearl onions (about 60ml)
• 4 Garlic cloves
• 2.5 tbsp Grated Coconut (about 30ml)
• 1 tbsp Oil
• 1 tsp Mustard seeds
• 0.75 tsp Split urad dal (about 4ml)
• 3 Red Chillies (adjust to taste)

Ingredient Notes

Let’s talk ingredients! Arai Keerai is a wonderful leafy green, readily available in many Indian grocery stores. It’s a fantastic source of iron and vitamins – my grandma always said it kept us strong! If you can’t find Arai Keerai, spinach is a good substitute, though the flavour will be slightly different.

Now, about the oil. Traditionally, sesame oil is used for a lovely nutty flavour. But, if you don’t have it, any neutral vegetable oil works just fine. I often use sunflower oil.

The split urad dal and dry red chillies are key to getting that authentic South Indian taste. Don’t skip them! The urad dal adds a lovely texture and nutty flavour, while the red chillies give it a gentle warmth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, let’s prep the greens. Clean the Arai Keerai thoroughly and finely chop it. Also, chop the pearl onions and garlic.
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready to release their flavour!
3. Next, add the split urad dal and red chillies. Sauté for a minute or two until the urad dal turns golden brown. Keep an eye on it, as it can burn quickly.
4. Now, add the chopped pearl onions and garlic. Cook until they become translucent and fragrant.
5. Time for the greens! Add the chopped Arai Keerai to the pan. Mix well and cover the pan. Let it cook on low heat for about 5-7 minutes, or until the greens wilt.
6. Once the greens have wilted, add salt to taste. Stir occasionally to ensure everything is cooking evenly.
7. If the poriyal seems a little dry, sprinkle in a tablespoon or two of water to prevent sticking.
8. Finally, once the greens are fully cooked, mix in the grated coconut. Give it a good stir and serve hot!

Expert Tips

Want to make the perfect Arai Keerai Poriyal? Here are a few tips I’ve learned over the years:

• Don’t overcook the greens! You want them to retain a little bit of crispness. Soggy poriyal is a no-no.
• Adjust the spice level. If you’re not a fan of heat, reduce the number of red chillies.
• Freshness is key. Choose Arai Keerai that looks vibrant and isn’t wilted.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free: It’s also naturally gluten-free.
• Spice Level: My friend loves it extra spicy, so she adds a pinch of cayenne pepper along with the red chillies.
• Festival Adaptations: During Onam, we often serve this as part of the traditional South Indian Sadhya spread. It adds a lovely touch of green to the colourful feast.

Serving Suggestions

Arai Keerai Poriyal is best served hot with a steaming plate of rice and a side of sambar or rasam. It also makes a great accompaniment to curd rice or even roti.

Storage Instructions

Leftover Arai Keerai Poriyal can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

Let’s answer some common questions:

1. What is Arai Keerai and where can I find it?

Arai Keerai is a type of spinach commonly used in South Indian cuisine. You can usually find it at Indian grocery stores or farmers’ markets.

2. Can I use other greens if I can’t find Arai Keerai?

Yes, you can! Spinach is the closest substitute. You can also try using other leafy greens like amaranth or fenugreek leaves.

3. How do I know when the poriyal is cooked perfectly?

The greens should be wilted but still have a slight crispness. They shouldn’t be mushy or overcooked.

4. Can I make this poriyal ahead of time?

It’s best enjoyed fresh, but you can prep the ingredients (chop the greens, onions, and garlic) ahead of time.

5. What is the best way to store leftover Arai Keerai Poriyal?

Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

Enjoy! I hope you love this Arai Keerai Poriyal as much as my family does. Let me know how it turns out in the comments below!