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Arai Keerai Poondu Poriyal | Spleen Amaranth Garlic Stir Fry is a simple, healthy and flavourful Indian side dish. You can quickly prepare this stir fry within 15-20 minutes and serve it as an accompaniment to any Indian lunch meal.

How to make the Arai Keerai Poondu Poriyal Recipe is given below with step-by-step instructions and images.

Arai Keerai Poondu Poriyal Recipe | Spleen Amaranth Garlic Stir Fry Recipe | Keerai Poriyal Recipe | Cheera Thoran Recipe | Thotakura Vepudu Recipe | Harive Soppu Palya Recipe

If you try this Arai Keerai Poondu Poriyal Recipe. Please let me know in the comment section. I'm very excited to read your comments.

Further, I request you to check out my other Indian Side Dishes -
🔗Best Kurkuri Bhindi Recipe
🔗Aloo Palak Recipe
🔗Easy And Quick Soya Chunks Varuval Recipe
🔗Easy Avarakkai Kootu Recipe
🔗Sutta Vazhakkai Thogayal Recipe

About - Arai Keerai Poondu Poriyal

Arai Keerai Poondu Poriyal, also known as Spleen Amaranth Garlic Stir Fry, Cheera Thoran, Thotakura Vepudu and Harive Soppu Palya.

It is a basic stir fry recipe popularly made throughout the Southern parts of India especially, Tamil Nadu.

There are many variations to make keerai stir fry such as Arai Keerai Poriyal and Murungai Keerai Poriyal. In this post, I'm sharing garlic-flavoured keerai poriyal (amaranth stir fry). For this recipe, you can use any locally available green leaves such as arai keerai (amaranthus dubius), siru keerai (amaranthus campestris) or mulai keerai (amaranthus tristis).

This garlic-flavoured keerai poriyal is a quick and easy keerai poriyal made with very few ingredients such as arai keerai, onion, garlic, green chilli, dry red chilli, cumin seeds, asafoetida, coconut and salt.

Arai Keerai Poondu Poriyal tastes best with kathirikai (brinjal), murungakai (drumstick) sambar-rice, or tamarind-based non-vegetarian curry.

All right, let's move on to the Arai Keerai Poondu Poriyal Recipe.

How to make Arai Keerai Poondu Poriyal?

Cuisine - South Indian
Serving - 4
Timing - 20 minutes

INGREDIENTS

Arai Keerai/Spleen Amaranth - 1 bunch or 4 cups (tightly measured)
Onion - 1
Green Chilli - 1
Garlic - 3
Coconut - 1/4 cup (grated) or 4-5 pieces
Salt - to taste
Water - 1/4 cup or as needed

TEMPERING

Oil - 1 tablespoon
Cumin Seeds - 1/4 teaspoon
Asafoetida/ Hing/Perungayam - 1 pinch
Dry Red Chilli - 1 (halved)

INSTRUCTIONS

1. To begin making the Arai Keerai Poondu Poriyal Recipe - Keep all the ingredients ready.

2. To Prep - Clean the arai keerai by picking the fresh leaves with tender stems. Soak the keerai for 5 minutes in water with a pinch of turmeric and rock salt.

3. Now wash the keerai in 2-3 exchanges of water. Drain the water completely and chop the keerai.

4. To Grind - In a mixie, add coconut, green chilli and garlic and coarsely grind them. Keep it aside.

5. To Cook - Heat oil in a deep kadai over a moderate flame and add cumin seeds, asafoetida, red chilli and chopped onions and stir fry for 1 minute.

6. Now add chopped arai keerai and stir fry for 1-2 minutes.

7. Sprinkle some water and allow them to cook for 2-3 minutes. Keep stirring in between.

8. Once the keerai is softly cooked add salt and stir again.

9. Finally, add the coarsely grated ingredients and stir fry for a further 1 minute.

10. Turn off the flame.

11. Arai Keerai Poondu Poriyal | Spleen Amaranth Garlic Stir Fry recipe is ready.

You can serve this Arai Keerai Poondu Poriyal recipe as an accompaniment to any Indian lunch meal.

PICTORIAL INSTRUCTIONS