Keerai Poriyal Recipe | How to make Keerai Poriyal

Keerai Poriyal – A spinach stir fry spiced up with red chilllies and flavored with coconut, garlic and cumin seeds.

keerai poriyal recipe

Spinach is highly nutritious and it is good to include these fresh greens in our diet atleast twice a week. Try to choose a fresh bunch and a different variety each time. Take time to clean the spinach well so that all the harmful pesticides and insecticides sprayed are removed. This keerai poriyal is a very simple recipe that could be used to prepare any variety of spinach. This stir fry is spiced up with red chillies and the flavor is complemented with garlic. Let us learn how to make a simple keerai poriyal in this post. Eat healthy and stay happy ?

recibites_iconAs spinach was the favourite vegetable of Catherine de Medici (Queen of France from 1547-1559), dishes served on a bed of spinach are known as “Florentine”, reflecting her  birth in Florence. 

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Keerai Poriyal Recipe:

Cuisine : South Indian – Tamilnadu
Category : Side dish for rice
Makes : 3 servings

Preparation Time : 10 min
Cooking Time : 15 min

Keerai Poriyal – ReciCode

Heat oil in a pan → Season with mustard, urad dal → Add chopped onions & garlic → Sprinkle salt & saute till they turn translucent → Add asafoetida, chopped spinach & sprinkle a little sugar → Saute till they shrink → Grind grated coconut, red chillies, cumin seeds coarsely & add → Add salt to taste → Saute till the raw smell goes.


  • 1 large bunch Spinach (any variety can be used)
  • 1 Onion, finely chopped
  • 2 cloves Garlic, finely chopped
  • 1/4 tsp Asafoetida
  • 1/4 tsp Sugar (optional)
  • Salt to taste
  • 2 tsp Oil

   To Grind:

  • 2 tbsp Grated Coconut
  • 2 Red Chillies
  • 1 tsp Cumin Seeds

   To Temper:

  • 1/2 tsp Mustard
  • 1 tsp Urad Dal

How to make Keerai Poriyal?

1. Grind all the items given under ‘To Grind’ coarsely without adding water.
2. Wash the spinach well and chop them finely.

3. Heat oil in a pan. Add mustard and allow it to splutter. Now add the urad dal and fry till it starts changing colour. Add the chopped onions, garlic and saute with a pinch of salt. When they become light brown, add asafoetida and mix well.

4. Now add the chopped spinach and sprinkle a little sugar. Saute till they start shrinking. Sugar helps to retain the green colour of spinach.

5. Add the ground coconut.

6. Mix well and saute till they shrink.

7. When the moisture has evaporated and there are no traces of raw smell, switch off the stove. Serve keerai poriyal with steamed rice and arachuvitta sambar!


  • Garlic and asafoetida help to get rid off the gastric problems that occur at times after eating spinach.
  • Wash the spinach well as the pesticides might be deposited on the leaves.
  • Do not cover and cook the spinach. I read in an article that some of the chemicals that are sprayed, escapes in the form of gas while cooking spinach and thus it should not be covered with a lid while cooking. Though I am not sure about this, I follow this idea to be on the safer side.
  • Sugar is optional. It is added to retain the green colour of the spinach.


Happy Cooking!


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