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

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, kuppa keerai (mulai keerai) poriyal. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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.

Kuppa Keerai (Mulai Keerai) Poriyal is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Kuppa Keerai (Mulai Keerai) Poriyal is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first 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. Get 1/2-1 kg Kuppa Keerai
  2. Get 2 tablespoon Gingelly oil (or any cooking oil)
  3. Take 4-5 big onions chopped
  4. Get 2-3 red chillies
  5. Prepare 1/2 tablespoon rock salt
  6. Get 1 bow of shredded coconut
  7. Get 1/2 tablespoon mustard and dhal to fry
  8. Take 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 is going to wrap it up with this special food kuppa keerai (mulai keerai) poriyal recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!