Tuesday, December 10, 2013

Keerai Poriyal / Keerai Thuvaran





About Spinach:


Keerai (Spinach) is one of the healthiest food which is available in abundant in the cheaper price. Spinach is an excellent source of vitamins C and A, and iron, and contains about 40 percent potassium. Spinach is good for the lymphatic, urinary, and digestive systems.Spinach has a laxative effect and is wonderful in weight-loss diets. It has a high calcium content, but also contains oxalic acid. This acid combines with calcium to form a compound that the body cannot absorb. For this reason, the calcium in spinach is considered unavailable as a nutrient.
It is essential to consume Keerai (Spinach) at least twice a week. Keerai can be cooked in many different ways and one such recipe is given below

This Poriyal can be prepared with any available Spinach Leaves/Keerai. However, Mulangi / Mooli /Radish Leaves has a crispy texture and perfect for poriyal. 




Ingredients:


Radish Leaves / Spinach(Any greens) - 3 cups Chopped
Salt - To Taste
Red Chilli - 1
Cumin Seeds - 1/2 teaspoon
Grated Coconut - 3 tablespoon

For Seasoning:

Oil - 2 teaspoon
Mustard seeds - 1 teaspoon
Urdhal - 1 teaspoon

Preparation:

Grind the grated coconut along with cumin seeds and red chilli in a mixer .


Method:
1)Finely chop the Radish Leaves .

2)Add 1 tbsp salt to the chopped radish leaves .

3)Mix it well and let it sit for 30 minutes.This salt will help in removing any bitter taste if present in leaves.



3)Wash it now for 3 to 4 times to remove any dirt and drain it completely ,no water should be present.
Strain in a strainer to avoid excess water.

4)Heat the pan, add oil and once the oil becomes hot, add the mustard seeds and when the mustard seeds start to sputter add uradhal  and fry it till the dhal becomes golden brown color.


5)Now add the broken red chilly.



5)Add the strained spinach .

6)Give it a stir for 1 min and add grounded coconut  ingredients.

7)Stir it well for 5min

8)Then switch of the flame,here the keerai should be crispy when u taste it.Add Salt after tasting,because as we let it sit in salt for 30 min,even though we washed it it may contain some salt.


The yummy Keerai Poriyal(Spinach Poriyal)/Keerai Thuvaran is ready to Serve



Tips:

If you want your spinach to be softer add 1/4 tsp of baking soda and stir it some more minutes.Baking Salt will make it soft and retain the color.




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