Era Keerai Poriyal – yes, you heard it! Prawns, you may have used in kuzhambu, varuval, curry, biryani…. making poriyal might sound unusual for many but is quite customary in our home to include it with all types of keerai… especially murungai keerai, mulai keerai, arai keerai, siru keerai or pasalai etc.. etc. Folks at home who hate greens will start showing a liking 😀
- Greens / Keerai – 1 bunch (i have used mulai keerai / amaranth)
- Prawns – 15 (preferably baby eral)
- Onion – 1/2 cup (chopped)
- Garlic – 3 cloves (crushed)
- Turmeric powder – 1/4 teaspoon
- Chilli powder – 1/4 teaspoon
- Salt – 1/2 teaspoon or to taste
- Fresh grated coconut – 1/2 cup
- Oil – 2 teaspoons
- Mustard seeds – 1/2 teaspoon
- Split balck gram – 1/2 teaspoon
- Cumin seeds – 1/2 teaspoon
- Asafoetida – 1/4 teaspoon
Lets see how to make this era keerai poriyal…
- Heat oil in a pan.
- Splutter mustard seeds, black gram, cumin seeds and sprinkle asafoetida powder.
- Fry the onion, garlic with turmeric and chilli powder until lightly tanslucent.
- Add in fresh mulai keerai (chopped) with salt and stir fry over medium flame until it wilts a bit.
- Now add the baby prawns (you may even cut big size prawns into tiny pieces) and stir fry. Prawns cook really fast and withing few minutes they trun light pink and curl up.
- Switch off and garnish with grated coconut and stir.
- Serve as a side with rice and kuzhambu.
- Serves 3
- Any greens can be used- spinach, amaranth variety works. Murungai keerai, ponnagani, mulai keerai, arai keerai, siru keerai…. can be used.
- Instead of prawns for variation try putting cooked minced meat.
Some keerai poriyal to try…
- Mulai Keerai Poriyal
- Murungai Keerai Poriyal
- Vendhaya keerai Poriyal
- Bok Choy Poriyal
- Spinach Keerai Poriyal