Thandu Keerai Poriyal / Green Leaves Sabzi

Thandu Keerai Poriyali/Sabzi is very easy to cook and healthy way to add green leaves in our diet. Added coconut grated and green chilies paste in the end to enhance the flavor and spiciness to the sabzi. This dry texture sabzi served as a side dish and it suites well with Rasam Rice, Sambhar rice and Curd rice. 

If i try to translate Keerai in English i would say all edible green leaves just like spinach are called as Keerai in Tamil. This sabzi is one such variety of green leaves known as Thandu Keerai. It comes in green and red color leaves. In Marathi, i hope known as Lal Math and Hara Math

  • 4 cups of Thandu Keerai/Math (nicely washed and chopped)
  • 1/4 tsp Haldi/Turmeric Powder
  • Salt to taste
>For Blending:
  • 2 to 3 Green Chilies
  •  1/4 cup Coconut grated
>For Seasoning:
  • 1 tsp Mustard Seeds
  •  2 tsp Urad Dal / White Lentils ( grown in Indian subcontinent- Available in Indian Store)
  • 1 tsp Chana Dal / Split Black Chickpeas (optional)
  • A pinch of asafoetida / Hing
  • Oil

Time Required: 15 mins


Nicely wash the green leaves and chop them in to small pieces

Blend the grated coconut and green chilies and keep it aside.

Heat oil, add all seasoning seeds  allow them to splutter.

Add chopped keerai/green leaves, salt, turmeric powder and hing/ asafoetida mix well and saute for 3 minutes.

Add the above blended coconut and green chili mixture and mix well. Adjust the salt if any.

Serve this healthy curry with any rice like Rasam Rice, Sambar rice or Curd Rice.

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