Arai Keerai Poriyal recipe with detailed step by step photos.Keerai Poriyal is made with Coconut,onion,red chilies and keerai.Arai Keerai can be substitued with any other keerai except gongura leaves.Red Chilies can be replaced with green chilies,but red chilies give best aroma and taste.
you can also make sambar and snack items with arai keerai.
Spinach is one of the healthiest food and it has vitamin c and A and iron.It is available in abundance and it is cheaper too.
Checkout my other poriyal recipes too
Contents
Ingredients:
Arai Keerai/Spinach-1 Cup Chopped
Shallots-15 Slitted
Red Chilies-5
Coconut Grated-2 tsp
Turmeric Powder-1/4 tsp
Oil=1 tsp
Salt as needed
Method:
Wash keerai 6 to 7 times and chop finely.(make sure it is clean)
Heat a kadai and add oil.Once oil is hot add chopped Shallots,red chilies and saute till it becomes soft.
Add finely chopped keerai and turmeric and cook in low flame till raw smell goes off.
Be careful while adding salt,because keerai itself has salt content.
Finely add grated coconut and cook for 2 mins and serve.
Pre Preparation:
1.Wash Keerai 6 to 7 times and Chop Finely.
Step by Step Photo Recipes:
1.Heat a Kadai and add 1 tsp Oil.
2.Once the Oil is heat add Shallots and cook till it becomes Soft.
3.Further add Red Chilies and Saute.
4.Now add Washed Keerai and Turmeric Powder.
5.Further add Salt and Mix.(Carefully add Salt because Spinach itself will contain some salt).
6.Cook untill all the water content from Keerai reduces,so that you need not to add any water.
7.Once Keerai becomes dry add Grated Coconut and Mix and Switch off the Flame.
Notes:
- Cook in Medium Flame so that Keerai Cooks well.
- If Cooked in High Flame Water Evaporates Fastly and Keerai wont Cook well.
- Be Careful while adding Salt because Keerai itself will have Salt content.
Recipe Card For Arai Kerrai Poriyal
Arai Kerrai Poriyal/Spinach Fry/Traditional Recipe/Healthy Recipe
Servings
2 to 3
servingsPrep time
20
minutesCooking time
10
minutesIngredients
Arai Keerai/Spinach-1 Cup Chopped
Shallots-15 Slitted
Red Chilies-5
Coconut Grated-2 tsp
Turmeric Powder-1/4 tsp
Oil=1 tsp
Salt as needed
Directions
- Wash Keerai 6 to 7 times and Chop Finely.
- Heat a Kadai and add 1 tsp Oil.
- Once the Oil is heat add Shallots and cook till it becomes Soft.
- Further add Red Chilies and Saute.
- Now add Washed Keerai and Turmeric Powder.
- Further add Salt and Mix.(Carefully add Salt because Spinach itself will contain some salt).
- Cook untill all the water content from Keerai reduces,so that you need not to add any water.
- Once Keerai becomes dry add Grated Coconut and Mix and Switch off the Flame.
Notes
- Cook in Medium Flame so that Keerai Cooks well.
- If Cooked in High Flame Water Evaporates Fastly and Keerai wont Cook well.
- Be Careful while adding Salt because Keerai itself will have Salt content.
