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Keerai Thoran / Keerai Thuvaran / Keerai Poriyal
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4 from 14 votes

Keerai Poriyal / Keerai Thuvaran / Keerai Thoran

Keerai Poriyal / Keerai Thoran is a Kerala cusine where wee add spicy coconut dry masala to the cooked Keerai. The coconut jeera powder gives very nice flavor and taste to the Keerai. It's very healthy and this can be made quickly
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Accompaniment, Poriyal
Cuisine: Indian, Kerala, Tamil Brahmin, Tamil Nadu
Servings: 4 people
Calories: 67.2kcal
Author: Sowmya Venkatachalam

Ingredients

  • 250 grams Spinach (Keerai) any type of keerai, i have used Amaranth Leaves (Thandu Keerai)
  • 1 pinch Turmeric Powder
  • ½ tsp Salt adjust to your taste

For Grinding

  • 1 nos Red Chili
  • 3 tbsp Grated Coconut
  • 1 tsp Cumin Seeds

For Tempering

  • 1 tsp Cooking Oil
  • 1 nos Red Chili
  • 1 tsp Mustard seeds
  • 1 tsp Split Urad Dal

Instructions

Preparation

  • Finely chop the spinach and clean it thoroughly. Strain in a strainer to avoid excess water
  • Grind the grated coconut along with cumin seeds and red chilli in a mixer without adding any water

Let's start preparing Keerai Thoran

  • Heat the pan, add oil and once the oil becomes hot, add the mustard seeds and when the mustard seeds start to sputter add urdhal and fry it till the dhal becomes golden brown color. 
  • Add the broken red chilli and strained spinach and add turmeric powder and salt cook it till it becomes soft
  • Add the ground grated coconut to the keerai and mix well. Stir-fry for a minute and then remove from flame.
  • The yummy Keerai Poriyal(Spinach Poriyal)/Keerai Thuvaran is ready to Serve

Nutrition

Serving: 1serving | Calories: 67.2kcal | Carbohydrates: 5.7g | Protein: 3.8g | Fat: 4.3g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 0.8g | Sodium: 91.2mg | Potassium: 677.4mg | Fiber: 3.2g | Sugar: 0.8g | Vitamin A: 216.3IU | Calcium: 12.4mg | Iron: 20.8mg