Paruppu Keerai Poriyal / Greens Subzi – Green Leafy Vegetables Stir-fry

Paruppu Keerai Poriyal / Greens Subzi – Green Leafy Vegetables Stir-fry






Greens Thoran:

I am not sure, what kind of greens these are!!! Found them lying in International market, untouched by many! I confidently bagged them with care, and once again, Mom’s recipe helped me to creative this delicacy!

Regarding wild/domesticated greens…wash them several times in running water and let the greens sit in water filled vessel for a while, this will facilitate the fine-sand to settle down. And if you are wondering ‘why I am ranting so much about cleaning the greens?…Here is a shameful incident, when I was an amateur cook (not that I am a good one, now:) I simply rinsed the greens and went ahead with cooking, so ended up with disaster keerai poriyal, but unknowingly served them to my guests, no one said a word’ everyone quietly finished their lunch! But when I tasted it, it was so horrible…felt so bad! From that incident onwards, am being very careful these days. And also, never buy greens during rainy season…it gives out a funky odor!

Note:

Hoooray, this is called ‘Paruppu Keerai’ in Tamil. Special Thanks goes to Sheena Babu for helping me out. I was kind of wondering…the leaves look so familiar but I couldn’t recall the actual native name of this greens, at the time of posting! Thanks to blogging and my buddies, once again:)

Ingredients:

Greens – chopped along with tender stem to 1 inch size
Garlic 7 cloves chopped
Green chilies 3 chopped
Salt
Turmeric 1 pinch
Chana dal 2 spoons
Urad dal 2 spoon
Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Peppercorns 2
Asafoetida 1 pinch
Oil few spoons
Grated coconut 2 spoons(I used dessicated one, here)

Method:

Wash and clean the greens several times to get rid of any sand particles. Hold them in a colander, till cooking.

Heat oil in a wok. Add the tempering spices, and wait till they turn reddish brown.

Now add greens, salt and turmeric…cover and cook briefly. Once the leaves wilt, remove the lid and stir-fry over high heat.

Garnish with grated coconuts, serve warm to go with South Indian meals.

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15 Responses so far.

  1. Hema Mahen says:

    Looks yummy and very healthy…

  2. SheenaBabu says:

    Hi Malar
    This Keerai is called Paruppu keerai in Tamilnadu…it will best for keerai masiyal and kerrai kootu….this verison is new to me
    try this sooon

  3. Malar Gandhi says:

    Thank you Sheena, I will edit it right away…I was kind of wondering ‘the leaves look familiar but couldn’t recall the Tamil Name’!

  4. Priya says:

    Yumm, healthy keerai poriyal..

  5. Anshu says:

    Thanks for stopping by my blog and leading me to your wonderful space in bloggers world!! You too have wonderful yummy recipes. Happy to follow you!!!

  6. Suman Singh says:

    Healthy and delicious stir fry!

  7. Go Green Go healthy! Lol, love this healthy dish anytime!

  8. Madhu says:

    Very nice…its been quite sometime since I made anything with keerai. Will try this out.

  9. wow..healthy dish…yum yum

  10. Vidhya says:

    Nice healthy dish to have with some hot steaming rice.

  11. Plateful says:

    Me too, I’ve been hesitant to pick up those greens since I didn’t know how to cook them! Thanks for the education and recipe idea!!

  12. very healthy and delicious sabzi…

    FunWidFud

  13. divya says:

    wow…thats tempting n healthy..

  14. Deeksha says:

    looks tempting! love your seasoning ingredients…

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