Keerai Poriyal
A simple South Indian stir-fry made with tender greens, coconut, and a light tempering of mustard seeds and urad dal. It cooks quickly, tastes fresh, and fits beautifully into an everyday meal with rice and sambar.
For 4 servings
- prep · ~15 min
Prepare the greens and aromatics.
1.Pick and discard any tough stems from the amaranth leaves.2.Wash the leaves very well, drain, and finely chop them.3.Chop the onion, slit or chop the green chili, and lightly crush the garlic. - temper · ~2 min
Make the tempering.
1.Heat oil in a kadai or pan over medium heat.2.Add mustard seeds and let them splutter.3.Add urad dal and cumin seeds, and cook until the dal turns light golden.4.Add curry leaves and let them crackle for a few seconds.TIPKeep the heat medium so the urad dal turns golden without burning. - saute · ~3 min
Cook the onion, chili, and garlic.
Add onion, green chili, and garlic to the pan. Sauté for 2 to 3 minutes until the onion softens and the raw smell of garlic fades.
- saute · ~2 min
Add the greens and seasonings.
Add the chopped amaranth leaves, turmeric powder, and salt. Mix well, then add water and toss again so the greens start wilting evenly.
- simmer · ~6 min
Cook until the greens are tender.
Cover and cook on low heat until the greens are soft and most of the moisture has dried up. Stir once or twice so the poriyal cooks evenly without sticking.
TIPDo not overcook the greens; they should stay bright and lightly moist, not mushy. - garnish · ~1 min
Mix in the grated coconut.
Add the fresh coconut and stir for 1 minute just to warm it through and coat the greens evenly.
- serve
Serve hot or warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the washed amaranth thoroughly before chopping so the poriyal doesn't turn watery.
- 2Wait for the mustard seeds to fully splutter before adding urad dal, or the dal may brown unevenly.
- 3Cook the urad dal only to light golden; dark brown dal will taste bitter in this mild stir-fry.
- 4Add just the 2 tablespoons of water if needed, since amaranth releases moisture as it cooks.
- 5Keep the pan covered only until the leaves wilt and soften; uncover at the end to dry excess moisture.
- 6Stir in the grated coconut at the very end so it stays sweet, fresh, and slightly textured.
- 7This poriyal keeps well for lunchboxes; cool completely before storing and refrigerate for up to 2 days.
Adapt it for your goals.
No-onion
Skip the onion for a simpler, more traditional everyday poriyal that pairs especially well with rasam or curd rice.
veganVegan
The recipe is already vegan as written, making it a good plant-based side dish for South Indian meals.
more proteinMore-protein
Add a handful of cooked moong dal toward the end for a heartier poriyal with extra body and protein.
spinachSpinach
Replace amaranth with spinach if needed; cook it for less time because spinach wilts faster and releases more water.
Why this is on our healthy list.
Leafy Green Richness
Amaranth leaves bring the benefits of dark leafy greens, adding fiber and a range of naturally occurring micronutrients to the meal.
Lightly Cooked Side Dish
This poriyal uses very little oil and only a brief cooking time, keeping it lighter than heavily fried vegetable sides.
Healthy Fats from Coconut
Fresh coconut adds richness and satiety along with natural fats, so a small amount makes the dish satisfying.
Digestive Spice Support
Cumin, garlic, curry leaves, and green chili add aroma while contributing the kind of digestive warmth common in South Indian cooking.
Frequently asked questions
Yes. Spinach works well, but it cooks faster and releases more water, so use less added water and cook uncovered at the end if needed.
