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

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