Keerai Poriyal Recipe – Spinach Stir-Fry with Coconut & Garlic

Last Updated on 2 months by Neha Deshmukh

Keerai Poriyal Recipe – Spinach Stir-Fry with Coconut & Garlic

Introduction

There’s just something so comforting about a simple, home-cooked South Indian meal, isn’t there? And for me, Keerai Poriyal – a vibrant spinach stir-fry – is right up there with the classics. It’s quick, healthy, and bursting with flavour. I first learned to make this from my paati (grandmother), and honestly, it’s a recipe I’ve been perfecting ever since. It’s a staple in our home, and I’m so excited to share it with you! This isn’t just a recipe; it’s a little piece of my childhood.

Why You’ll Love This Recipe

This Keerai Poriyal is more than just a side dish. It’s a celebration of fresh ingredients and simple techniques. You’ll love it because:

• It’s incredibly easy to make – ready in under 30 minutes!
• It’s packed with nutrients from the spinach and coconut.
• The tempering adds a wonderful aroma and depth of flavour.
• It’s a versatile dish that pairs perfectly with rice, sambar, and rasam.

Ingredients

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

• 2 small bunches Keerai (spinach) – about 200-250g
• 1 medium Onion, finely chopped
• 4 flakes Garlic, thinly sliced
• ½ – 1 teaspoon Sugar (adjust to taste)
• Salt to taste
• 4 tablespoons Grated Coconut
• 1 teaspoon Oil
• ½ teaspoon Mustard Seeds
• 1 teaspoon Urad Dal (split black lentils)
• 2 Dried Red Chillies

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Keerai (Spinach): There are so many wonderful varieties of spinach used in South Indian cooking! Pasalai Keerai and Siru Keerai are popular choices, offering slightly different textures and flavours. You can really use any tender spinach variety you like.
• Fresh Coconut: Seriously, don’t skip the fresh coconut! It adds a sweetness and texture that pre-shredded coconut just can’t match. If you’re lucky enough to have a coconut at home, grating it fresh is the way to go.
• Tempering (Tadka): The mustard seeds, urad dal, and red chillies are the heart of the tempering. This is where the magic happens! The order in which you add these ingredients is important for releasing their full flavour.
• Regional Variations: Every family has their own little twist on Keerai Poriyal. Some add a pinch of turmeric, while others include a squeeze of lemon juice at the end. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your keerai a really good wash. Remove the roots and finely chop both the leaves and stems. Don’t be afraid to get your hands dirty!
2. Next, chop your onion and slice the garlic into thin circles. Having everything prepped and ready to go makes the cooking process so much smoother.
3. 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!
4. Add the urad dal and dried red chillies. Temper until the dal turns golden brown and fragrant. Keep a close eye on it, as it can burn quickly.
5. Now, add the sliced garlic and sauté until it turns golden brown. The aroma at this stage is incredible!
6. Add the chopped onion and fry until it becomes translucent. A little patience here will result in a sweeter, more flavourful base.
7. Sprinkle the sugar over the onions, then add the chopped keerai and salt. Mix everything well to combine.
8. Stir-fry on high heat for about 5-7 minutes, until the spinach wilts and the stems become tender. Don’t cover the pan – we want to retain that beautiful vibrant green colour!
9. Once most of the moisture has evaporated and the mixture looks relatively dry, add the grated coconut. Mix thoroughly.
10. Cook for another 2 minutes, allowing the flavours to meld together. And that’s it! Serve warm with rice and sambar.

Expert Tips

A few little things that can elevate your Keerai Poriyal:

• Don’t Overcook: Overcooked spinach gets mushy and loses its vibrant colour. Aim for slightly wilted but still retaining some texture.
• High Heat is Key: Stir-frying on high heat helps to quickly wilt the spinach and prevent it from becoming soggy.
• Taste as You Go: Adjust the salt and sugar to your liking. Everyone has different preferences!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil doesn’t contain any animal products.
• Adjusting Spice Level: If you like things spicy, add an extra dried red chilli or a pinch of chilli powder.
• Using Different Greens: Feel free to experiment with other greens like methi (fenugreek leaves) or mulaikeerai (amaranth leaves).
• Festival Adaptations: During Pongal or Makar Sankranti, my family loves to add a little bit of ghee to the tempering for an extra festive touch.

Serving Suggestions

Keerai Poriyal is incredibly versatile. Here are a few of my favourite ways to serve it:

• With a steaming bowl of rice and sambar.
• As a side dish to rasam.
• Alongside a South Indian thali.
• Even as a filling for dosas or idlis!

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

Let’s answer some common questions:

• What type of Keerai is best for Poriyal? Any tender spinach variety works well! Pasalai Keerai and Siru Keerai are traditional choices, but regular spinach is perfectly fine.
• Can I use frozen spinach for this recipe? While fresh spinach is best, you can use frozen in a pinch. Be sure to thaw it completely and squeeze out any excess water before using.
• How can I adjust the level of spiciness? Add more or fewer dried red chillies, or a pinch of chilli powder.
• What is the best way to grate fresh coconut? A traditional coconut scraper is ideal, but you can also use a food processor or simply ask your local Indian grocery store to grate it for you.
• How long does Keerai Poriyal stay fresh? It’s best enjoyed within 2 days when stored in an airtight container in the refrigerator.