Description
Keerai poriyal is a side dish from Tamil Nadu , a dry fry item made with any leafy vegetable, often served with rice and kuzhambu. This recipe is made with spinach. (Spinach Fry / Keerai Fry )| Ingredients | |
|---|---|
| 1 bunch | Spinach leaves(palak) |
| 1 no | Onion (diced) |
| 2 clove | Garlic (crushed) |
| 3 tbsp | Green gram |
| 1 no | Dry red chilli |
| ¼ tsp | Mustard |
| ¼ tsp | Cumin seeds |
| ¼ tsp | Split black gram |
| 4 nos | Curry leaves |
| 2 pinch | Asafoetida powder |
| 2 pinch | Turmeric powder |
| 3 tbsp | Fresh grated coconut |
| 3 tsp | Oil |
| ¼ tsp | Salt (or to taste) |
Instructions
Wash and finely chop spinach leaves and keep them aside. Wash and soak green gram(moong dal) for 30 minutes. Cook it in 1/2 cup water until slightly soft, do not over cook, it should be just soft enough to be visible in the fry. Heat oil in a pan, splutter mustard, cumin seeds, split black gram, dry red chilli and curry leaves. Sprinkle the asafoetida and add chopped onions and garlic. Saute for a while and then add the spinach leaves with turmeric and salt. Fry until the spinach turns tender. Now add the cooked green gram and grated coconut. Mix well to combine and serve.
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