Monday, March 28, 2011

Keerai Poriyal / Spinach Stir Fry

It is a well known fact that Keerai has got high nutritional content . Keerai takes very less time to cook. But it takes more of our time for cleaning and chopping. Usually I clean it a day before and chop it the next day whenever I am going to prepare.


Keerai / Spinach (any variety) 
Grated Coconut 4 tsp
Dried Red Chillies 2
Cooked Toor Dhal 2-3 tbsp
Mustard Seeds 1/2 tsp
Split Urad Dhal 1/4 tsp


Thoroughly wash the Spinach and chop it.


Heat Oil in a Pan. When it is hot, add Mustard Seeds. When Popped, reduce flame and add Split Urad Dhal, Chillies. When they turn slightly brown, add the Spinach and Salt.

Mix well and cook on a low flame till done. Need not add water. Spinach cooks with the water it has within. Once done, add grated coconut, cooked toor dhal and simmer for few more minutes.

Serves: 2-3
Serve with Cooked Rice and any Kuzhambu or Sambar.

Few Don'ts in cooking spinach:

Do not cook/fry it for a long time.
Do not squeeze it while rinsing.
Do not add water while preparing stir fry as it oozes out water. 

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