Kuppa Keerai (Mulai Keerai) Poriyal
Kuppa Keerai (Mulai Keerai) Poriyal

Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, kuppa keerai (mulai keerai) poriyal. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Kuppa Keerai (Mulai Keerai) Poriyal is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Kuppa Keerai (Mulai Keerai) Poriyal is something which I have loved my entire life.

Keerai poriyal recipe with step by step pictures. Simple side dish for a tamil lunch menu. With coconut adding flavour to it, the side dish is very mild in spice.

To get started with this recipe, we must prepare a few components. You can have kuppa keerai (mulai keerai) poriyal using 8 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Kuppa Keerai (Mulai Keerai) Poriyal:
  1. Prepare 1/2-1 kg Kuppa Keerai
  2. Take 2 tablespoon Gingelly oil (or any cooking oil)
  3. Take 4-5 big onions chopped
  4. Take 2-3 red chillies
  5. Get 1/2 tablespoon rock salt
  6. Make ready 1 bow of shredded coconut
  7. Get 1/2 tablespoon mustard and dhal to fry
  8. Prepare 1 full hand of curry leaves

Poriyal means dry vegetable curry in Tamil. It is usually made as a side dish to Rice. In my home, my mom prepares at least one dish with leafy vegetable. I have to teach myself to listen for her, child of the modern grocery store that I am: well-schooled in thinking of agency and The younger greens are sometimes just called thandu keerai, perhaps referring to the greens that produce the edible thandu or stalks.

Steps to make Kuppa Keerai (Mulai Keerai) Poriyal:
  1. Take a large Kadai, heat it up with Gingerly oil.
  2. Add mustard and dhal, fry it. Add the red chillis cut into two. Add the curry leaves.
  3. Then immediately, add onion, fry it to it's golden colour.
  4. Add the rock salt and mix it.
  5. Now add the Kuppa Keerai till the Kadai fill. The quantity may seem so large, but when it's cooked, it will shrink.
  6. As the Keerai is being cooked and it shrinks. Add more Keerai and stir till it shrinks. Follow this until you add all the leftover Keerai.
  7. Now mix it; the Keerai will leave the water at the bottom. Cook it till the water is dried with the lid closed.
  8. Finally add the shredded coconut, mix it for few times. That's it.

Mulai Keerai (Amarnath leaves in English) is commonly available greens with lots of nutrients. This Keerai Masiyal or spinach is very simple to make but yet delicious in taste. Mulai Keerai tastes best for this masiyal but even siru keerai/arai Keerai also does the job. Amma make this Kadayal often as it. If there is a poriyal then there will be a keerai.

So that’s going to wrap it up with this special food kuppa keerai (mulai keerai) poriyal recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!