Arai Keerai Poriyal or amaranth poriyal is one of the healthy South Indian Lunch Side dish menu. It is rich in fibre and thus controls the sugar and cholesterol levels in the blood. Arai keerai Poriyal is made using onions, garlic, and some spices that are blend with the keerai to make it more tasty and spicy.
Small Onions – ½ cup
Grated Coconut – 3 tbsp.
Mustard seeds – 1 tsp.
Urad dal – 1 tsp.
Turmeric Powder – ½ tsp.
Salt as needed
Red chilli powder - 1/2 tsp.
Green Chilly – 1 no.
Red Chilly – 1 no.
Garlic – 20 nos.
Cooked toor dal – 1 tbsp.
2. Heat oil in a kadai, add mustard seeds and let it crackle and then add urad dal let it turn golden brown, next add green chilly, red chilly, chopped onions, crushed garlic and sauté well.
3. Once the onions turn transparent, add the chopped greens, required amount of salt, red chilly powder and turmeric powder and sauté well.
4. Allow this to cook for 10 mins in a low to medium flame. Once the greens are cooked add the grated coconut and cooked toor dal and mix well.
Serve with white rice, sambar and rasam.
Arai Keerai Health Benefits
- Relieves constipation problems
- Good for growing kids due to its high content of iron and calcium
- Best medicine for Fever, nervous weakness, cough and cold.
- Rich in fibre
- Boost immunity and growth
- Controls blood glucose and cholesterol levels
- Reduce dental problems and diseases related to tooth and gums
- Helps in purifying blood
- Increase the growth of hair and reduce the hair problems like dandruff, grey hair, etc.
Check the link for more South Indian Lunch Recipes
Ingredients for making Arai keerai Poriyal
Arai keerai – 1bunchSmall Onions – ½ cup
Grated Coconut – 3 tbsp.
Mustard seeds – 1 tsp.
Urad dal – 1 tsp.
Turmeric Powder – ½ tsp.
Salt as needed
Red chilli powder - 1/2 tsp.
Green Chilly – 1 no.
Red Chilly – 1 no.
Garlic – 20 nos.
Cooked toor dal – 1 tbsp.
Method for making Arai keerai Poriyal
1. Clean and wash the Arai keerai in water and allow it to drain. Chop them finely.2. Heat oil in a kadai, add mustard seeds and let it crackle and then add urad dal let it turn golden brown, next add green chilly, red chilly, chopped onions, crushed garlic and sauté well.
3. Once the onions turn transparent, add the chopped greens, required amount of salt, red chilly powder and turmeric powder and sauté well.
4. Allow this to cook for 10 mins in a low to medium flame. Once the greens are cooked add the grated coconut and cooked toor dal and mix well.
Serve with white rice, sambar and rasam.
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