18 Jul 2018

Keerai Thandu Poriyal

Keerai thandu poriyal is a stirfry made with only the stems of the keerai. I make a lot of keerai poriyal and my kids don't like eating the stems of the greens. So my maid suggested this recipe where you can cook the stems separately and make a poriyal out of it. The stems are already so tender so it cooks pretty well. I put it in the pressure cooker to make sure it was well cooked so that my kids will not fuss about it! 

Keerai Thandu Poriyal

Preparation time 15 mins | Cooking time 10 mins | Serves 2-3


  • Keerai thandu - 1.5 cups
  • Onion - 1
  • Green chilli - 1
  • Turmeric powder - 1/2 tsp
  • Cumin powder - 1/2 tsp
  • Salt - 1 tsp or to taste
  • Water - about 2 tbsp to sprinkle
Keerai Thandu Poriyal

Some other keerai recipes
Keerai Thandu Poriyal

1. Take the thandu and chop it fine and wash it well and set aside.

2. In a kadai, heat the oil, add the mustard seeds, cumin seeds, urad dal and the curry leaves.
3. When the mustard seeds splutter, add the chopped onion and the green chilli. Saute until the onion is translucent.

4. Add the cumin powder and the turmeric powder and mix well. Cook for 3 minutes.
5. Add the keerai thandu and salt and mix well. 

6. Sprinkle little water and cook for about 5-7 minutes until the thandu is well cooked.
7. Switch off and serve.

Keerai Thandu Poriyal

1. I used a pressure cooker as I wanted to be sure that the thandu was softly cooked for my kids. An open pan is more than enough to cook this dish. 
2. Add more green chillies for spice. My kids don't eat spicy food.

Until next time,
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