|Paruppu Keerai Poriyal Recipe|
Greens (Keerai) are a staple in our house, Amma made sure that we have variety of them. I have made efforts to document all the different kinds of keerai recipes in my blog. I remember back when I was young I was never fond of greens but now with all the knowledge of how good they are for your health I have started to change my food habits and add greens to meals or salads. Taking about salads I have found this new interest to salads and dressings and make variety of salads as a dinner meal. I will soon make efforts to post salad recipes. I find myself enjoying salads more than regular food, I find them light filling and my stomach feels so relaxed the next day. Its definitely a tummy cleanser and great if you are someone looking to lose some weight. Comment below if you would love to see salad recipes on my blog :-).
|Freshly harvested Spinach leaves|
Prep time - 5-8 mins
Cook time - under 5 mins
Serves - 2-3 people
Serving suggestion - as a side for rice and curry
Spinach leaves - 2 huge bunches
Oil - 2 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Dry red chilli - 1
Curry leaves - 2 torn
Garlic - 2 ponds chopped
Shallots - 5 chopped
Moong dal - 2-3 tbsp soaked for 15 mins
Salt - to taste
Cumin powder - 1/2 tsp
1. In a large pan heat oil and splutter the mustard seeds, urad dal, curry leave, dry red chilli and garlic sauté for 30 seconds add in the shallots and cook for few minutes until they turn transparent.
2. Now add in the spinach leaves and cover with a lid cook for 2 minutes until the leaves completely wilt and cook in their own juices.
3. Add in the soaked moong dal, cumin powder and salt, give it a good stir.
Switch off and serve as a side for rice.
|Keerai poriyal Tamilian style|
VENDHAYA KEERAI KARA KUZHAMBHU
AARAI KEERAI MASIYAL
VENDHAYA KEERAI SAMBAR
SPINACH COCONUT RICE
RED SPINACH MANGO CURRY
SPINACH SHALLOTS STIR FRY
LOW FAT PALAK KOFTA CURRY
SPINACH CHICKEN- CHINESE
DRUMSTICK LEAVES PORIYAL
BHRAMI LEAVES THOVAYAL