Keerai Muttai Poriyal is one of my favorite quick side dishes. Whenever I see fresh leafy greens at the store, I like to pick some up and use them in simple everyday recipes like this one.
Spinach and other leafy greens provide a variety of nutrients, and combining them with eggs makes this an easy and satisfying stir-fry. The spinach cooks quickly with a simple South Indian tempering and spices, then beaten eggs are added at the end.
Muttai Keerai Varuval / Spinach Egg Fry
Recipe Details
Side Dish / Stir Fry
South Indian
Sashi
Ingredients
Main Ingredients
- Spinach – 1 bunch, or baby spinach / other suitable leafy greens
- Eggs – 3
For Tempering and Cooking
- Oil – 3 tsp
- Mustard seeds – 1/2 tsp
- Split urad dal – 1/2 tsp
- Chana dal – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Green chilies – 4, slit
- Curry leaves – 1 sprig
- Asafoetida / Hing – a pinch
- Onion – 1, chopped
- Cumin powder – 1/2 tsp
- Red chili powder – 1 tsp
- Coriander powder – 1 tsp
- Turmeric powder – 1/4 tsp
- Salt – to taste
Preparation
- Beat the eggs and keep aside.
- Wash and chop the spinach or other leafy greens.
- Chop the onion.
- Slit the green chilies lengthwise.
Cooking Instructions
- Heat the oil in a wide pan over medium heat.
- Add the mustard seeds and allow them to splutter.
- Add the split urad dal and chana dal and fry briefly until they begin to turn lightly golden.
- Add the cumin seeds, green chilies, curry leaves, and asafoetida.
- Add the chopped onion and sauté until soft and lightly golden.
- Add the chopped spinach.
- Add the cumin powder, red chili powder, turmeric powder, coriander powder, and salt.
- Cook over medium heat, stirring occasionally, until the spinach wilts and most of the moisture released from the greens has evaporated.
- Add the beaten eggs and mix gently with the spinach.
- Add a little more salt if needed.
- Continue stirring and cooking until the eggs are completely cooked and evenly combined with the spinach.
- Remove from the heat and serve hot.
Tips
Leafy Greens: Baby spinach works very well, but other tender leafy greens can also be used depending on availability.
Remove Excess Moisture: Let most of the water released by the spinach evaporate before adding the eggs so the finished stir-fry does not become watery.
Adjust the Spice: The combination of 4 green chilies and red chili powder makes this fairly spicy. Reduce either one for a milder version.
Egg Texture: Stir gently after adding the eggs and cook only until they are completely set so the mixture remains soft rather than dry.
Serving Suggestion
Serve Keerai Muttai Poriyal with steamed white rice, curd rice, rasam rice, or chapati.
Leave a Reply