keerai poriyal recipe/siru keerai poriyal

keerai poriyal recipe/siru keerai poriyal

keerai poriyal recipe/siru keerai poriyalIn general greens in some form is always beneficial as it has loads of fiber!of-course its a valuable source of vitamins and minerals.Washing the greens is more important,should do it thoroughly to get rid of any stones,mud or pesticides!if any.I usually blend my daily menu with greens of any one variety!

keerai poriyal recipe/siru keerai poriyalit may be mint,coriander or spinach.What I never forget is that my patti(paternal) used to make this keerai poriyal recipe with great endurance!! I make this keerai poriyal recipe at-least once in a week.Here my mil too used to do in the same way as my patti that we love to have it with simple plain rice first then to pair up with sambar. This keerai poriyal recipe is an ever green simple side dish for lunch menu’s.

keerai poriyal recipe/siru keerai poriyal

INGREDIENTS:

Greens/sirukeerai – washed and chopped 2 big bundles
Small onions sliced – 1/2 cup
Coconut grated – 1/4 cup
Salt to taste
Chilli powder – 2 tsp
oil – 3tsp
Mustard seeds – 1tsp

METHOD:

1.Thoroughly wash the greens and chop it.
2.Keep a kadai add oil.
3.Add mustard and let it splutter.
4.Add onions and when half done add greens/sirukeerai.
5.Add salt to keerai.
6.After sometime the keerai will reduce in volume.(keep the flame not too high or not  too low)
7.Continue to stir by separating the leaves apart.
8.When it is cooked add chilli-powder and mix continuously.
9.Keep on low-flame for some time add coconut and switch off.

keerai poriyal recipe/siru keerai poriyal

Total Time: 20 minutes

keerai poriyal recipe/siru keerai poriyal

Ingredients

  • Greens/sirukeerai - washed and chopped 2 big bundles
  • Small onions sliced - 1/2 cup
  • Coconut grated - 1/4 cup
  • Salt to taste
  • Chilli powder - 2 tsp
  • oil - 3tsp
  • Mustard seeds - 1tsp

Instructions

  1. Thoroughly wash the greens and chop it.
  2. Keep a kadai add oil.
  3. Add mustard and let it splutter.
  4. Add onions and when half done add greens/sirukeerai.
  5. Add salt to keerai.
  6. After sometime the keerai will reduce in volume.(keep the flame not too high or not too low)
  7. Continue to stir by separating the leaves apart.
  8. When it is cooked add chilli-powder and mix continuously.
  9. Keep on low flame keep for some more minutes add coconut and switch off.

Notes

See to it the color of the leaves never changes. Washing the greens is more important,should do it thoroughly to get rid of any stones,mud or pesticides!if any. keep on separating the leaves apart so that it does not stick together. keep the flame not too high or not too low.

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