Tag Archives: keerai poriyal

May24

Aloo Palak Stir-Fry

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Recently I got to taste this combination in one of the restaurant, it was delicious. And so thought of preparing it at home, it came out well. I have accompanied it with steamed rice and sambar. Let us move on to the recipe…

Aloo Spinach Stir-Fry

Aloo Spinach Stir-Fry

Ingredients:

  • Palak – 1 bunch
  • Aloo / Potato – 4 nos (medium sized)
  • Onion – 1 no (medium size)
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Curry leaves – a sprig
  • Turmeric powder – a pinch
  • Chilli powder – ¾ tsp
  • Salt to taste
  • Oil – 3 tbsp.
Spices and curry leaves getting tempered
With palak
Palak getting cooked
With potato and other spice powders
All together getting cooked
Aloo Spinach Stir-Fry

Preparation:

  • Take out the palak from the stalks, wash them in running water, drain the water and keep it aside.
  • Peel and finely chop the onions, keep it aside.
  • Pressure-cook the potatoes for 2 whistles, remove the lid when the pressure subsides.
  • Drain the water, rinse the potatoes in running water and roughly chop them. Keep it aside.
  • Heat oil in a kadai, add in the mustard, split black gram and curry leaves. Wait until they crackle.
  • Add in the onions and cook until they turn transparent.
  • Add in the palak leaves and cook for few mins, sprinkle little water, cover and cook until the palak is cooked.
  • Add in the potato pieces, along with salt, turmeric powder and chilli powder. Cook until the raw smell goes off.
  • Cook until the masala gets blend well with the veggies.

Serve hot. Goes out well as side dish for lunch or as side dish with chapathi or roti for dinner.

Jan19

Foxtail Amaranth Spinach Stir Fry / Thandu Keerai Poriyal

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This is one of the most common dishes in Tamil Nadu and when it comes to spinach in meals this would be the first in menu. Also this is one of the most common traditional dishes of south India. This dish tastes good and also holds too many health benefits. This can be served as side dish for any veg meals or can also be served with the steamed rice and a tbsp of ghee (Clarified Butter). Let us move on to the recipe…

Foxtail Amaranth Stir Fry / Thanu Keerai Poriyal

Foxtail Amaranth Stir Fry / Thanu Keerai Poriyal

Ingredients:

  • Foxtail Amaranth Spinach / Thandu Keerai – two bunches (250 gm)
  • Split green gram / Split Moong dal – 100 gm
  • Red chilies – 3 nos
  • Onions – 1 no (medium sized)
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Split Blackgram- ¼ tsp
  • Curry leaves – a string
  • Turmeric powder- ¼ tsp
  • Oil – 3 tsp
  • Salt to taste
A bunch of Foxtail Amaranth
Temering and cooking with onions
With Foxtail Amaranth / Thanukeerai
With split green gram
Getting done
Foxtail Amaranth Stir Fry / Thanu Keerai Poriyal

Preparation:

  • Wash and chop of the roots of the Foxtail Amaranth spinach. Finely chop of the leaves and stalk of the spinach and keep it aside.
  • Boil the split green gram with little turmeric powder and it should be boiled to mashing consistency (porridge).
  • Finely chop the onions and pinch red chilies into 2 to 3 pieces.
  • Heat oil in a kadai, add mustard, cumin, black gram, red chilies and curry leaves. Wait till they crackle.
  • Add in the onions and cook till they turn transparent.
  • Add in the chopped spinach followed y little salt and cook them till they shrink in size and turn dark green in color.
  • Add in the boiled green gram, stir it well and pour in half cup of water. Cover and cook for 5 mins, till the dal gets blend with spinach.
  • Add in salt and stir well. Keep in medium flame till it becomes dry.
  • Transfer it to a bowl.

Serve hot with steamed rice and any curry.

 

 

Oct7

Manathakkali keerai poriyal

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Manathakkali keerai is also known as Black Night Shade. Here in this, not only the leaves are used but also their berries are used as curries. These berries are also sun-dried and used in curries.

Manathakkali keerai

Manathakkali keerai

This plant leaves and berries have certain medicinal values and few of them are:

  • Its leaves are used in the treatment of digestive orders and stomach disorders.
  • It plays an important in the treatment of mouth and stomach ulcer.
  • The berries of this plant are used in the treatment of asthma.

So, I prefer this leaves in my cooking at least twice in a month. Let us move to the recipe:

Manathakkali keerai Poriyal

Manathakkali keerai Poriyal

Ingredients:

  • Manthakkali leaves – 4 cups
  • Onion – 1 no(medium sized)
  • Grated coconut – 2 tbsp
  • Red chillies – 4 nos
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Salt to taste
  • Oil – 3 tsp
Manathakkali keerai cleaned
Oil with mustard, blackgram and red chillies
With onion
with manathakkali leaves
With grated coconut
Almost done
Manathakkali keerai Poriyal

Preparation:

  • Separate the leaves from the stalk and clean it in the running water, so that the mud in the leaves would go off.
  • Finely chop the onion and manathakkali leaves. Pinch the red chillies into two pieces.
  • Heat oil in a kadai. Put mustard, black gram and red chillies, wait till they crackle.
  • Put the leaves, salt to taste and stir them. The leaves began to shrink in size and turns dark green in colour.
  • Sprinkle water and keep on stirring for 10 mins.
  • Put the grated coconut and keep stirring till the coconut is fried.

Serve hot with steamed rice and vatha kuzhambu or any non-veg curries.