Siru Keerai Poriyal Recipe | Keerai poriyal recipe

Keerai poriyal is an yummy facet dish for sambar and vatha kuzhambu rice. Normally I make keerai kadaiyal with garlic which is our household favorite. Its been a very long time I made keerai poriyal or kootu in my kitchen. So I ready this poriyal recipe with siru keerai (Tropical Amaranthus in English). It got here out so effectively. You may make the identical with arai keerai, mulai keerai and murungai keerai too. Process for making this poriyal is similar for all of the keerai.

Addition of coconut is the spotlight of this keerai poriyal. So don’t skip it. It provides a pleasant style and texture to the poriyal. You may make this for lunch field as effectively. Its an excellent facet dish for sambar rice. Youngsters may even have it. Lets see how one can make keerai poriyal with siru keerai.

Keerai poriyal recipe | Siru keerai poriyal recipe

Keerai poriyal recipe | Siru keerai poriyal recipe for rice

Delicacies: Tamil nadu

Class: Facet dish

Serves: 3

Prep time: 10 Minutes

Prepare dinner time: 20 Minutes

Whole time: 30 Minutes

Siru keerai – 3 cups ( chopped)
Huge onion – 1 (finely chopped)
Garlic cloves – 5 (finely chopped)
Cooking oil – 1 tbsp
Mustard seeds – 1/2 tsp
Urad dal – 1 tsp
Chana dal – 1 tsp
Cumin seeds – 1/2 tsp
Curry leaves – few
Purple chilli – 1
Hing / Asafoetida – a pinch
Turmeric powder – a pinch
Sugar – a pinch (non-compulsory, helps to take care of inexperienced colour)
Grated coconut – 1/4 cup
Salt & water – as wanted

HOW TO MAKE KEERAI PORIYAL

Wash and chop the keerai finely. Wash and chop onion, garlic finely.
Warmth oil in a kadai. Splutter mustard seeds, urad dal, chana dal, cumin seeds, curry leaves and purple chilli.
Add the chopped onion and garlic cloves. Saute until clear.
Add the chopped keerai, turmeric powder, salt and sugar. Combine effectively.
Add water and cook dinner the keerai until it turns into gentle.
Lastly add the grated coconut and blend effectively. Serve with rice.

METHOD – STEP BY STEP PICTURES