Sivappu Keerai (Red Spinach) Poriyal

This is the only spinach that I knew, when I was growing up… In our hometown, it is the most common spinach used by people. It is a tasty one too. We grew this one in our garden here, but I think the keerai from our hometown tastes better. One of our daughters likes this spinach poriyal very much. When I have leftover spinach, I cut and freeze them for later use. This is a very simple recipe, let’s see how to make it.


  • Red spinach ———————- 1 bunch
  • Cubed red onion ————— 1/2 cup
  • Grated coconut —————– 1/4 cup
  • Chile powder ——————— 1/4 tsp
  • Turmeric powder ————- 1/4 tsp
  • Cooking oil ———————— 1 taps
  • Salt to taste

For Tempering

  • Mustard seeds ——————- 1/2 tsp
  • Cumin seeds ———————- 1/2 tsp
  • Urad dal —————————— 1/2 tsp
  • Curry leaves ————————2 springs

How to make

  • Wash and cut the spinach into small pieces
  • Place a pan on the stove in medium heat
  • Add oil and the mustard seeds
  • Once the mustard seed crackles, add the urad dal, cumin seeds and curry leaves
  • Add the onions and saute for 3 minutes
  • Add the spinach and cook for about 7 minutes
  • Add the spices and salt, and mix them well
  • Add the grated coconut and mix it again
  • Cook for 2 more minutes and switch off the stove
  • Now it should be ready to serve, mostly served with rice

One comment

  1. […] Today I took the first batch of sivappu keerai, also known as red amaranth, from the garden. Growing this keerai in our backyard garden feels like bringing part of my home in India to Minnesota, which is such a happy but nostalgic feeling. From the keerai I made some stir-fry (poriyal) and here is the recipe. […]


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