Keerai Poriyal is a simple and delicious side dish recipe.This Keerai Paruppu poriyal is my mother in law’s recipe. She usually make this poriyal with ponnangani keerai. Since, I don’t have ponnanganni in USA I have used baby spinach. Check out other keerai(spinach) recipes here.
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Ingredients:
200 grams of finely chopped baby spinach or ponnanganni
180 Grams of finely Chopped Onion or one Large Onion
80 Grams of Tomato or 1 small tomato
1 small Garlic finely chopped
50 grams of dry Channa dhal soaked in the water for an hour and cooked well
1 TBSP of oil
1 TBSP of finely grated coconut
1/2 tsp of salt
Dry spice powders:
3/8 to 1/2 tsp chili powder
1/2 TSP coriander powder
1/4 tsp of turmeric powder
Procedure:
1. Heat required oil in a pan and, when the oil is hot, saute the onion,garlic. Season the onion some salt.
2. Add the tomato and other spice powder and again, saute until tomato is soft and mushy.
3. Add in the spinach to the pan and, Cover the pan. Let the spinach cook for 2 minutes( No need to mix spinach)
4. After 2 minutes, open the lid and, Mix everything together then, saute the spinach for about 1 minute or until moisture is absorbed.
5. Once the spinach is cooked, add the pre-cooked channa dal and mix well.Finally, add the grated coconut and give a final mix then, switch off the flame.
Serve the keerai poriyal with rasam sadam,curd rice,chapati and with white rice.
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