Arai Keerai Recipe – Authentic Spinach Greens with Tamarind & Mustard Seeds

Last Updated on 2 months by Neha Deshmukh

Arai Keerai Recipe – Authentic Spinach Greens with Tamarind & Mustard Seeds

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Arai Keerai Poriyal. It’s a simple, flavorful dish made with a special type of spinach, and it always reminds me of my grandmother’s cooking. She used to make this for us every monsoon, and the warmth of the spices always felt so comforting. It’s a taste of home, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This Arai Keerai recipe isn’t just delicious; it’s packed with goodness! It’s a quick and easy way to get your greens, and the combination of spinach, tangy tamarind, and the aromatic mustard seed tempering is just chef’s kiss. Plus, it’s naturally gluten-free and can easily be made vegan. It’s a perfect side dish with rice and dal, and honestly, I sometimes just enjoy it with a dollop of ghee!

Ingredients

Here’s what you’ll need to make this Arai Keerai magic happen:

• 1 bunch (about 200-250g) Arai Keerai/Amaranthus
• 1 medium tomato, chopped
• 1 big onion, chopped
• 1-2 green chillies, slit (adjust to your spice preference!)
• 1 small tamarind piece (about 10g)
• 1/8 tsp turmeric powder (about 0.5g)
• 2 tsp cooking oil
• 2 tsp ghee or cooking oil (for tempering)
• 1/2 tsp mustard seeds (about 2g)
• 1 tsp urad dal (about 5g)
• 1 red chilli, broken into pieces
• A pinch of asafetida/hing

Ingredient Notes

Let’s talk about some of these ingredients, shall we?

• Arai Keerai/Amaranthus: This is the star of the show! It’s a leafy green vegetable popular in South India, especially in Tamil Nadu and Kerala. It has a slightly earthy flavor and a beautiful texture. It’s incredibly nutritious, being a great source of iron, calcium, and vitamins. If you can’t find it, don’t worry – I’ll cover substitutions later!
• Tamarind: Don’t skip the tamarind! It adds a lovely tanginess that balances the earthy spinach. Tamarind paste can be used if you don’t have a piece, use about 1 tablespoon.
• Hing (Asafetida): A little hing goes a long way. It adds a unique savory flavor and is also known for its digestive properties. It’s a staple in South Indian cooking, and I always keep a jar handy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the Arai Keerai leaves thoroughly 2-3 times to remove any dirt. Drain well and set aside.
2. Heat the 2 tsp of cooking oil in a pressure cooker. Add the chopped onion, tomato, and slit green chillies. Sauté until they become soft and translucent – about 5-7 minutes.
3. Now, add the washed keerai leaves and turmeric powder to the cooker. Sauté for another 2-3 minutes, until the leaves start to wilt.
4. Add 1/4 cup (60ml) of water to the pressure cooker. Close the lid and pressure cook for 2 whistles on high flame.
5. Once the pressure releases naturally, add the small tamarind piece to the cooked greens. Let it cool down a bit.
6. Grind the mixture to a thick paste consistency. If it’s too thick, add a little of the reserved cooking water to adjust the consistency.
7. Time for the tempering! Heat the 2 tsp of ghee or oil in a small pan. Add the mustard seeds and wait for them to splutter. Then, add the urad dal, broken red chilli, and hing. Sauté for a few seconds until the dal turns golden brown.
8. Finally, mix the tempering with the ground keerai paste. Serve warm with rice and a generous dollop of ghee. Trust me, it’s heavenly!

Expert Tips

• Don’t overcook the keerai! You want it to retain some of its texture and nutrients.
• Adjust the amount of green chillies according to your spice preference.
• Make sure the pressure cooker has released all the pressure naturally before opening it.

Variations

• Vegan Adaptation: Simply use cooking oil instead of ghee for the tempering.
• Spice Level Adjustment: Add more or fewer green chillies, or a pinch of red chilli powder to the tempering.
• Regional Variations: In Tamil Nadu, you might find this dish made with a little bit of grated coconut. In Kerala, some people add a squeeze of lime juice at the end for extra tanginess. My friend’s mom always adds a tiny bit of grated ginger to the tempering – it’s delicious!

Serving Suggestions

Arai Keerai Poriyal is best served hot with:

• Steaming white rice
• A simple dal (like Toor Dal or Moong Dal)
• A side of yogurt (raita)
• Papadums

Storage Instructions

Leftover Arai Keerai Poriyal can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently before serving.

FAQs

Q: What is Arai Keerai and where can I find it?

A: Arai Keerai, also known as Amaranthus, is a leafy green vegetable popular in South India. You can usually find it at Indian grocery stores or farmers’ markets, especially those specializing in Asian vegetables.

Q: Can I use a different type of spinach if Arai Keerai is unavailable?

A: Yes, you can! While the flavor won’t be exactly the same, you can substitute with regular spinach, palak, or even kale. Just keep in mind that the cooking time might need to be adjusted.

Q: How do I adjust the sourness of the dish?

A: You can adjust the sourness by adding more or less tamarind. If you prefer a milder flavor, start with a smaller piece of tamarind.

Q: Can this be made ahead of time?

A: You can grind the keerai paste ahead of time and store it in the refrigerator for a day. However, it’s best to make the tempering just before serving for the freshest flavor.

Q: What is the best way to store leftover Arai Keerai?

A: Store leftover Arai Keerai in an airtight container in the refrigerator. It’s best consumed within 2-3 days.