Keerai occupies an important place in our diet. This poriyal is a very tasty and healthy side dish for rasam and sambar rice.Though I have used Arai Keerai for preparing this poriyal, you can use any greens available in your locality and prepare this following the same method.Today we will learn how to prepare Arai Keerai Poriyal following this easy South Indian style recipe.
Arai Keerai Poriyal
Prep time - under 10 mins
Cook time - Under 20 mins
Serves - 3
Arai Keerai - 1 bunch or 3 cups tightly packed (you can use any greens)
Pearl onions/ small onions - 1/4 cup
Garlic cloves- 4 (optional)
Grated Coconut - 2 1/2 tbsp
For the seasoning
Oil - 1 tbsp
Mustard seeds- 1 tsp
Split urad dal - 3/4 tsp
Red Chilli - 3 (broken into 2 pieces)
Clean and wash greens well. Chop it finely and keep it aside.
Chop pearl onions and garlic finely (you can use big onion also but using small onions gives more taste to the poriyal)
Heat oil, add mustard seeds, when it splutters, add urad dal and red chillies.
Saute for a few seconds, add finely chopped onions and garlic.
Saute till onions turn transparent. Add the chopped greens and stir well.
Keep the flames low and cook covered. Add salt after the greens wilt.
Stir in between and sprinkle water only if required.
Once the greens are cooked, add grated coconut and mix well. Switch off the flame and serve hot with rasam or sambar rice. This poriyal can also be had mixed with rice topped with a tsp of ghee.
If you like jeera flavour, crush 1/2 tsp jeera seeds along with grated coconut and mix it with the greens before switching off the flame.
Find more Kootu and Poriyal Recipes
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