Poriyal is the Tamil word for a fried, or sometimes sauteed, vegetable dish. Keerai is a valuable source of nutrients,rich in iron, calcium, vitamin A, antioxidants and veg proteins. I have made this today with ‘Ponnanganni Keerai’. You can follow the same procedure with any greens available.
Keerai Poriyal is a very simple yet tasty recipe. Goes very well with rice topped with ghee and curd rice. Now, to this simple recipe.
Ponnanganni Keerai/Any Greens: 1 medium sized bunch
Garlic: 5 cloves
Coconut: 1 tbsp
Salt: as required
Oil: 2 tsp
Mustard: ½ tsp
Urad dal: ½ tsp
Red Chilli: 2 broken
Clean and wash the leaves in fresh water. Chop them roughly and pressure cook for 1 whistle or you can also steam them. Alternatively you can also directly cook with other veggies adding oil and water.
Chop the onions, tomatoes and garlic and keep it ready.
In a pan do the seasoning, then add onions and fry for few minutes. Add garlic and tomato and cook till it’s soft and mushy.
Add cooked keerai, coconut, required salt and cook for another two minutes. Switch off the flame. Simple, isn’t it?