Sirukeerai poriayl is an Iron rich keerai curry made in our house. Sirukeerai is a commonly available green variety in Tamilnadu. It has tiny leaves and hence the name Sirukeerai. Normally only the leaves are used for cooking. The stems are a bit hard and has different boiling point.
Normally leaves of Sirukeerai reduce in quantity when cooked. Though the keerai does not have any special taste, at my house, my sons do not like it. Only my husband and I like it, and hence I often make it as curry. Here is a simple recipe of Keerai curry made with onion seasoning.
- 1 bunch Sirukeerai Leaves plucked
- 1 Nos Onion Chopped finely
- 1 Tsp Oil
- 1/4 Tsp Mustard
- 1 Nos Dry red chilli Torn
- 2 pinch Salt
- 1 Tsp Urad dal
- 1 Spring Curry leaves
Clean sirukeerai by plucking only the leaves and chop finely. Chop onions finely and keep aside.
In a kadai, heat oil and add mustard seeds. Once mustard cracks, add Urad dal and red chilli. Fry in low flame till dal turns golden brown. Add curry leaves and saute in the heat of the oil.
Now add the chopped greens along with salt. In low flame saute for 5 minutes. The keerai would reduce in volume and change to bright green color.
*You can add pinch of Asefoetida along with Urad dal.
*You can exclude onions and add grated coconut to the curry at the end for a different taste.
Sirukeerai Poriyal – Step by step instructions
*Clean sirukeerai by plucking only the leaves and chop finely. Also chop onions finely and keep aside.
*In a kadai, heat oil and add mustard seeds. Once it splutters, add urad dal, chilli and curry leaves along with onions. Fry till onions turn pink.
*Now add the chopped greens along with salt. Saute till keerai cooks well.
Related: Did you try Manathakkali Drumstick poricha kootu. It is an awesome dish with another fantastic green.
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