Vallarai Keerai Poriyal Recipe – Authentic Indian Spinach Stir-Fry

Last Updated on 4 months by Neha Deshmukh

Vallarai Keerai Poriyal Recipe – Authentic Indian Spinach Stir-Fry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Vallarai Keerai Poriyal. It’s a simple, flavorful spinach stir-fry that’s packed with goodness and tastes amazing with a steaming plate of rice. I first learned to make this from my grandmother, and it’s been a family favorite ever since. It’s surprisingly easy to whip up, even on a busy weeknight!

Why You’ll Love This Recipe

This Vallarai Keerai Poriyal isn’t just delicious; it’s incredibly healthy too! It’s a quick and easy way to get your greens in, and the flavors are just so comforting. Plus, it’s a wonderful introduction to the unique taste of Vallarai Keerai, a special spinach variety used in South Indian cuisine. You’ll love how quickly it comes together – perfect for a side dish or a light meal.

Ingredients

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

• 3 cups (packed) Vallarai Keerai (about 180g)
• 1 Onion, medium-sized
• 1 Tomato, medium-sized
• 1 tablespoon Urad Dal (about 7g)
• 5 Red Chillies, dry
• 0.125 teaspoon Asafoetida (Hing) – a pinch!
• 2 teaspoons oil (about 10ml)
• Salt, to taste

Ingredient Notes

Let’s talk about these ingredients for a sec. A few little tips can make all the difference!

Vallarai Keerai (Brahmi) – Benefits and Selection

Vallarai Keerai, also known as Brahmi, is a fascinating spinach variety. It’s known for its incredible health benefits, particularly for boosting memory and cognitive function. Look for bunches with vibrant green leaves and tender stems. If you can’t find it (more on that later!), baby spinach can work in a pinch, but the flavor won’t be quite the same.

Urad Dal – A South Indian Staple

Urad dal (split black lentils) adds a lovely nutty flavor and texture to the poriyal. Roasting it properly is key – we’ll get to that in the tips section!

Red Chillies – Adjusting the Spice Level

I use 5 red chillies for a good kick, but feel free to adjust this based on your spice preference. You can remove the seeds for a milder flavor, or add more for extra heat.

Asafoetida (Hing) – Flavor and Digestive Properties

Asafoetida, or hing, is a powerful spice with a unique aroma. Don’t let the smell put you off – it adds a wonderful savory depth to the dish and is known for its digestive benefits. A little goes a long way!

Sesame Oil – Traditional Serving Preference

While any cooking oil works, traditionally, Vallarai Keerai Poriyal is served with a drizzle of sesame oil. It really elevates the flavors!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil in a pan over medium heat. Add the red chillies and asafoetida. Roast them for about 30 seconds, until fragrant. Then, add the urad dal and continue to roast until it turns reddish-brown – this takes about 2-3 minutes. Be careful not to burn it! Once roasted, remove the dal mixture from the pan and set it aside.
2. In the same oil, add the chopped onion and sauté for about a minute, until it starts to soften. Then, add the chopped tomato and stir well. Cook for another 2-3 minutes, until the tomatoes are softened and pulpy.
3. Now, add the Vallarai Keerai to the pan. Cook on low flame for 3-4 minutes, stirring occasionally, until the keerai is wilted. Don’t overcook it – you want it to retain some of its texture.
4. Let the mixture cool slightly, then transfer it to a blender or food processor. Add salt and 2-3 tablespoons of water. Grind until smooth. (You can also lightly mash it with the back of a spoon for a more rustic texture – my grandmother always did!)
5. Finally, serve immediately with hot rice and a drizzle of sesame oil. Enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make this poriyal even better:

Achieving the Right Texture

The key to a good poriyal is getting the texture just right. You want it to be slightly coarse, not completely smooth.

Preventing Discoloration of the Keerai

Vallarai Keerai can sometimes discolor when cooked. To prevent this, cook it quickly on high heat and avoid overcooking.

Roasting the Dal for Maximum Flavor

Don’t skip the roasting step for the urad dal! It really brings out its nutty flavor. Keep a close eye on it, as it can burn easily.

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.

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment – Mild to Hot

Adjust the number of red chillies to suit your taste. You can also add a pinch of black pepper for extra heat.

Regional Variations – Tamil Nadu vs. Kerala Style

In Tamil Nadu, this poriyal is often made with a little grated coconut. In Kerala, you might find it with a squeeze of lime juice. Feel free to experiment! My friend from Kerala always adds a tiny bit of turmeric for color.

Serving Suggestions

Vallarai Keerai Poriyal is best served hot with:

• Steaming rice
• Rasam (South Indian soup)
• Sambar (lentil-based vegetable stew)
• A side of papadums (crispy lentil wafers)

Storage Instructions

Leftover Vallarai 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:

What is Vallarai Keerai and where can I find it?

Vallarai Keerai is a type of spinach known as Brahmi, popular in South Indian cuisine. It can be found in Indian grocery stores, especially those specializing in South Indian produce.

Can I use another type of spinach if I can’t find Vallarai Keerai?

Yes, you can use baby spinach as a substitute, but the flavor will be different. Palak (Indian spinach) is another option, but it has a stronger flavor.

How can I adjust the spice level in this poriyal?

Reduce the number of red chillies or remove the seeds for a milder flavor. Add more chillies or a pinch of black pepper for extra heat.

What is the best way to store leftover Vallarai Keerai Poriyal?

Store it in an airtight container in the refrigerator for up to 2 days.

Can this poriyal be made ahead of time?

It’s best enjoyed fresh, but you can prepare the roasted dal mixture ahead of time and store it in an airtight container.