Amaranth – Keerai Poriyal is a delicious side dish that perfectly complements Sambar and Vatha Kuzhambu rice. In our family, we usually relish Keerai Kadaiyal with garlic, which is our all-time favorite. However, after a long time, I decided to make Keerai Poriyal in my kitchen. This time, I chose to use Siru Keerai (Tropical Amaranthus in English), and it turned out wonderfully. You can prepare this Poriyal with Arai Keerai, Mulai Keerai, or Murungai Keerai as well, as the procedure remains the same for all types of Keerai.
One of the highlights of this Keerai Poriyal is the addition of coconut, so be sure not to skip it. The coconut imparts a delightful taste and texture to the dish. This Poriyal is also an excellent option for packing in lunch boxes and makes a perfect side dish for Sambar rice. Even kids will enjoy it. Let’s now see how to prepare Keerai Poriyal using Siru Keerai.
Ingredients:
- 3 cups of chopped Siru Keerai
- 1 large onion, finely chopped
- 5 garlic cloves, finely chopped
- 1 tablespoon of cooking oil
- 1/2 teaspoon of mustard seeds
- 1 teaspoon of urad dal
- 1 teaspoon of chana dal
- 1/2 teaspoon of cumin seeds
- A few curry leaves
- 1 red chili
- A pinch of hing (asafoetida)
- A pinch of turmeric powder
- A pinch of sugar (optional, helps retain the green color)
- 1/4 cup of grated coconut
- Salt and water, as needed
Instructions:
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Wash and finely chop the Siru Keerai. Also, chop the onion and garlic finely and set them aside.
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Heat oil in a kadai (pan). Splutter mustard seeds, urad dal, chana dal, cumin seeds, curry leaves, and red chili.
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Add the chopped onion and garlic cloves, sauté until they turn transparent.
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Add the chopped Keerai, turmeric powder, salt, and sugar. Mix well.
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Add water and cook the Keerai until it becomes soft.
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Finally, add the grated coconut and mix well.
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Serve the Keerai Poriyal with rice and enjoy!
Note:
- You can use Arai Keerai, Thandu Keerai (Amaranthus), or any other variety of Keerai to prepare this Poriyal.
- For the best flavor, do not skip the onion and garlic, as they add a delightful aroma to the dish.
- The addition of coconut not only enhances the taste but also improves the overall yield of the Poriyal.
Bon appétit!