Keerai Poriyal Recipe – Authentic Spinach Stir-Fry with Sesame Oil

Last Updated on 2 months by Neha Deshmukh

Keerai Poriyal Recipe – Authentic Spinach Stir-Fry with Sesame Oil

Introduction

There’s just something so comforting about a simple, home-cooked meal, isn’t there? For me, that often means a vibrant, flavorful bowl of Keerai Poriyal. This spinach stir-fry is a staple in South Indian households, and it’s one of the first dishes I learned to make when I started exploring my grandmother’s recipes. It’s quick, healthy, and bursting with flavor – perfect for a weeknight dinner or a festive occasion. Let’s dive in and I’ll show you how to make this deliciousness!

Why You’ll Love This Recipe

Keerai Poriyal is more than just a side dish; it’s a little taste of home. It’s incredibly easy to make, even if you’re new to Indian cooking. Plus, it’s packed with nutrients and comes together in under 30 minutes. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to create this flavorful Keerai Poriyal:

• 250 grams Keerai (Spinach)
• 3 Onions, roughly chopped
• 10 Cloves Garlic
• 2 Green Chillies
• 1 teaspoon Sesame Oil
• ½ teaspoon Salt

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Sesame Oil: Regional Variations & Health Benefits

Sesame oil is key to that authentic Keerai Poriyal flavor. In South India, we often use gingelly oil (another name for sesame oil). It has a wonderfully nutty aroma and adds a depth of flavor you just can’t get with other oils. Plus, it’s packed with healthy fats!

Keerai (Spinach): Types & Nutritional Value

“Keerai” is a general term for leafy greens in Tamil, but spinach is the most common choice for this poriyal. You can use different types of spinach – Palak (Indian spinach) is fantastic if you can find it. Spinach is a nutritional powerhouse, loaded with iron, vitamins, and antioxidants.

Green Chillies: Adjusting Spice Levels

Green chillies add a lovely kick! Feel free to adjust the quantity based on your spice preference. If you’re sensitive to heat, you can remove the seeds or use only one chilli.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, let’s clean the spinach. Remove any hard stems and soak the keerai in water for about 15 minutes to get rid of any dirt. Then, give it a thorough rinse.
2. Now, heat the sesame oil in a pan over medium heat. Add the chopped onions, garlic, and green chillies. Sprinkle in the salt. Sauté for 4-5 minutes, until the onions soften and start to turn golden brown. That aroma is already amazing, right?
3. Add the washed spinach to the pan. Cook on low heat for about 5 minutes, stirring occasionally, until the spinach wilts. Don’t overcook it – we want it to retain some texture. Once it’s cooled slightly, remove from heat.
4. Here comes the fun part! Grind the cooked spinach mixture into a smooth paste. You don’t need to add any water – the moisture from the spinach is enough. A small blender or food processor works best for this.
5. And that’s it! Serve the Keerai Poriyal hot with steamed rice and a dollop of ghee. It’s simple, satisfying, and utterly delicious.

Expert Tips

• Don’t skip the sesame oil! It really makes the dish.
• Make sure the spinach is well-drained before cooking to prevent it from becoming soggy.
• Grinding the poriyal gives it a unique texture that’s different from a typical stir-fry.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your ghee (if using for serving) is a plant-based alternative.
• Spice Level Adjustment: My friend, Priya, loves to add a pinch of red chilli powder for an extra kick. Feel free to experiment!
• Festival Adaptations (Pongal/Tamil New Year): During Pongal or Tamil New Year, my family often makes a larger batch of Keerai Poriyal to serve alongside other festive dishes. It’s considered auspicious and a symbol of prosperity.

Serving Suggestions

Keerai Poriyal is incredibly versatile. It’s fantastic with:

• Steamed rice
• Roti or chapati
• Sambar and rasam
• As a side dish with any South Indian meal

Storage Instructions

Leftover Keerai Poriyal can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. It’s best enjoyed fresh, though!

FAQs

What is Keerai and its health benefits?

Keerai is the Tamil word for leafy greens. Spinach, specifically, is rich in iron, Vitamin A, Vitamin C, and antioxidants. It’s great for your eyes, skin, and overall health!

Can I use a different type of spinach for this poriyal?

Absolutely! Palak (Indian spinach) is a great alternative. You can also experiment with other leafy greens like amaranth or mustard greens.

How can I make Keerai Poriyal ahead of time?

You can clean and chop the spinach and onions ahead of time. Store them separately in the refrigerator. Then, when you’re ready to cook, just follow the recipe.

What is the best way to remove the bitterness from spinach?

Soaking the spinach in water for 15 minutes helps to draw out some of the bitterness. Also, don’t overcook it!

Can I add other vegetables to Keerai Poriyal?

Definitely! Some people like to add grated carrots or chopped tomatoes for extra flavor and texture. My aunt always adds a pinch of turmeric for color and health benefits.