Keerai Poriyal Recipe – Spinach Stir-Fry with Coconut & Mustard Seeds

Last Updated on 2 months by Neha Deshmukh

Keerai Poriyal Recipe – Spinach Stir-Fry with Coconut & Mustard Seeds

Hey everyone! If you’re looking for a super simple, incredibly flavorful side dish that’s packed with nutrients, you have to try Keerai Poriyal. It’s a South Indian staple – a quick spinach stir-fry – and honestly, it’s one of those recipes I make on repeat. I first learned it from my auntie, and it’s become a family favorite. It’s perfect with rice and dal, or even as a little something extra with your roti. Let’s get cooking!

Why You’ll Love This Recipe

Keerai Poriyal is more than just a tasty dish; it’s a celebration of simple ingredients. It’s ready in under 30 minutes, making it perfect for busy weeknights. Plus, it’s incredibly healthy, bursting with vitamins and minerals from the spinach. The combination of the earthy spinach, crunchy mustard seeds, and sweet coconut is just… chef’s kiss. You’ll love how easy it is to make and how much flavor it delivers!

Ingredients

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

• 1 small bunch keerai (spinach)
• 1 small sized onion
• 3 tablespoon grated coconut
• 1/4 teaspoon sugar
• 2 teaspoon oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal (split black lentils)
• 1 count green chilies
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Keerai/Spinach Varieties: You can use different types of spinach for this! Palak (Indian spinach) is fantastic, but regular spinach works beautifully too. Even Amaranth leaves (chaulai) or Swiss chard can be used if you’re feeling adventurous.
• Coconut Freshness: Freshly grated coconut is always best. It adds a lovely sweetness and texture. If you can’t find fresh, unsweetened desiccated coconut is a good substitute.
• Mustard Seed Quality: Make sure your mustard seeds are fresh! They should pop and splutter nicely when heated. Old seeds won’t give you that signature flavor.
• Regional Oil Preferences: Traditionally, this is made with gingelly (sesame) oil, which adds a wonderful nutty aroma. But any neutral cooking oil like sunflower or vegetable oil will work just fine. My mom always used groundnut oil, and it’s delicious too!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give your spinach a really good wash. Remove any tough stems or roots and roughly chop the leaves. Set aside.
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s when you know they’re ready!
3. Now, add the urad dal and sauté until it turns golden brown. This usually takes a minute or two.
4. Throw in the slit green chilies and chopped onions. Fry until the onions become translucent and softened.
5. Add the chopped spinach leaves and a pinch of salt. Stir it all together.
6. If the spinach seems a little dry, sprinkle in a tablespoon or two of water. Cover the pan and cook for 3-4 minutes, or until the spinach is tender.
7. Here’s a little trick my auntie taught me: add the sugar! It helps keep the spinach a vibrant green color.
8. Finally, add the grated coconut and toss gently to combine. Cook for another minute, then remove from the heat.

And that’s it! Your Keerai Poriyal is ready to enjoy.

Expert Tips

• Don’t overcook the spinach! You want it to be tender but still retain a little bit of bite.
• Adjust the amount of green chilies to your spice preference.
• For extra flavor, you can add a tiny pinch of asafoetida (hing) along with the mustard seeds.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your oil doesn’t contain any animal products.
• Spice Level Adjustment: My friend loves to add a pinch of red chili powder for an extra kick.
• Using Different Greens: As I mentioned before, feel free to experiment with other greens like amaranth or Swiss chard.
• Festival Adaptations – Pongal: During Pongal, we sometimes add a little bit of roasted chana dal (split chickpeas) for extra crunch and flavor.

Serving Suggestions

Keerai Poriyal is best served warm, alongside a comforting meal. Here are a few ideas:

• With rice and sambar or rasam.
• As a side dish with roti or chapati.
• As part of a South Indian thali (platter).
• Even as a healthy addition to your breakfast!

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:

• Is Keerai Poriyal healthy? Absolutely! Spinach is a nutritional powerhouse, packed with vitamins, minerals, and antioxidants.
• What type of spinach is best for this recipe? Palak (Indian spinach) is traditional, but regular spinach works great too.
• Can I make Keerai Poriyal ahead of time? It’s best enjoyed fresh, but you can prep the ingredients (chop the spinach and onions) ahead of time to save time.
• How can I adjust the spice level? Simply add more or fewer green chilies, or a pinch of red chili powder.
• What is the best way to store leftover Keerai Poriyal? Store in an airtight container in the refrigerator for up to 2 days.