Saturday, 9 January 2016


Red spinach is rich in iron contents. The leaves and its stem are completely used to make this porial or curry. The greens should be consumed thrice or twice in a week. Red thandu keerai belongs to the family Amaranthaceae. The leaves are looking attractive with bright red colour and green colour combine together  throughout the plant. When cooking, the colour retains and tastes yummy. It is the most nutritious dish. 

Sengeerai porial:


sengeerai leaves and stems  cleaned with water several times and chopped two cups.
mustard seeds one spoon
urad dal one tablespoon
cooking oil one tablespoon
grated coconut one cup
fined chopped onions one cup
red chillies slit  five or six
curry leaves one cup finely chopped
salt to taste
half pinch turmeric.


Wash the sengeerai or red spinach several times and clean the leaves and stem carefully. 
Chop the leaves and stems. Don't waste stems. It also contain nutrients.
Heat the Oil in a pan.
Add mustard seeds and allow them to crackle.
Add urad dal and wait for the golden brown colour change.
Add red chillies.
followed by onions and curry leaves.
Saute together for a while until the onion becomes translucent.
Add little turmeric.
Then Add sengeerai pieces  and toss well.
The leaves becomes shrinken and wilt
Sprinkle little water and salt to taste.
Let the flame in medium level.
Stir in between.
Let the water absorbed completely.
Finally add coconut grates and mix well.

Sengeerai porial is ready as side dish for plain rice , curd rice, Add Sengeerai porial to rice and one spoon of ghee and mix well and try. It igives an excellent taste . Curd rice  with sengeerai porial  is a super combined food.

Just give a try and let me know how it turns out to you...

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