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SOUTHINDIAN PALAK STIR FRY RECIPE

SOUTHINDIAN PALAK STIR FRY RECIPE / PALAK KEERAI PORIYAL / PASALAI KEERAI PORIYAL / KEERAI PORIYAL

This is a very very simple to make recipe, which can be tried with any greeny leafy veg .

India has a number of keerai or “greens” that are used in traditional meals and for their health benefits. Spinach is called pasalai keerai in Tamil, the Dravidian language spoken in parts of India. Pasalai keerai is a dark green leafy vegetable that is high in nutritional content.

 It is also called Paruppu keerai , which  is one of the commonly found spinach varieties that goes well with dhal. It gives a great taste when used with salads. This spinach gives a cooling effect to the body and hence it is mostly preferred in summers. It brings down the body heat if consumed with fenugreek. It also cures dysentery problem.

Paruppu keerai is a great appetizer and it invokes hunger in kids. It is very much healthy and helps in reducing bad cholesterol in the body. Paruppu keerai also helps in purifying the blood and detoxifies the impurities in the liver. It is always good to have parupu keerai with dhal and garlic, because it gives a great taste and lots of health benefits to the body.

INGREDIENTS

  • Palak / southindian spinach – 4 cups chopped
  • Oil – 1 tbsp
  • Mustard seed – ½ tsp
  • Urad dal – ½ tsp
  • Green chilli – 2 or 3 or as per taste
  • Garlic chopped – 1 tbsp
  • Onion finely chopped – 1 big
  • Freshly grated coconut – 2 tbsp
  • Salt to taste

METHOD

Pluck only the leaves . Wash it properly and chop finely .

Heat a pan with oil , add mustard seeds + urad dal and let it splutter .

Add chopped onion + garlic + green chilli and fry till transparent.

Add keerai and mix well .

Stir fry till the leaves reduce .

Add required salt and give a stir .

No need to add any water.

Keep the flame on medium  till the  keerai gets cooked.

Keep stirring .

Once the moisture evaporates and leaves are cooked ,  add the coconut and mix it well.

Off the flame immediately – no need to cook after adding coconut .

Enjoy with rice as accompaniment. We can even eat this by mixing with rice and ghee/sesame oil.

NOTE

  1. Do not cook the keerai covered as it will lose its colour.
  2. Also adding a pinch sugar to retain it’s colour. But make sure it is metal free cooking soda. 
  3. Garlic is optional.
  4. If you need volume, you can add more onion 

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