Keerai Poriyal | Stir Fried Spinach with Coconut and Spices

A quick spinach and coconut dish.

Keerai Poriyal | Stir Fried Spinach with Coconut and Spices | Indian | Vegetarian | A Life Time of Cooking

Poriyals are generally finely chopped vegetable dishes that are tasty and easy to make. It takes only a few minutes, and coconut is added at the last moment.

You might also like to try Spinach Curry, Spinach, Miso and Tofu Napoleons, and Aloo Palak – Potatoes in Spinach Gravy.

Perhaps you are looking for other Thoran/Poriyal recipes here and here, or other Vegetable Fry recipes. You might also like our Spinach recipes here and here. Or you might like to browse Indian recipes here and here. Check out our easy Autumn recipes here and here.

Keerai Poriyal | Stir Fried Spinach with Coconut and Spices | Indian | Vegetarian | A Life Time of Cooking

Keerai Poriyal | Stir Fried Spinach with Coconut and Spices

To make the poriyal, take some spinach, chop into bite sized pieces and wilt a little in a pan with a tiny amount of water. Drain.

Now made a tadka with black mustard seeds, urad dal and 2 dried red chillies. To this add half an onion and garlic, both diced, and saut̩ until the onion is translucent. Add the spinach and stir around until the spices and onions are mixed well with the spinach. The spinach will still have a little liquid in it Рstir around to allow the spinach to complete cooking and warm through.

Add some grated coconut – I use frozen grated coconut. You can blend the coconut in your spice grinder or food processor if you like a finer product. Stir through the spinach, allow it to sit on the heat for a minute, then remove from the heat.

 

 

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Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

4 thoughts on “Keerai Poriyal | Stir Fried Spinach with Coconut and Spices”

  1. Mango seed for flavor? Spinach, coconut, and fermented cabbage? The mind boggles at the thought of all these flavors! What a great find! Thanks for sharing🙂 – Mark

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