Go Back

Thandu Keerai Poriyal Recipe | Red Thandu Keerai Poriyal Recipe

Easy and Healthy Stir-fry with Thandu Keerai
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Stir fry
Cuisine: Indian
Author: Kalyani


  • Thandu Keerai - 2 cups tightly packed including stems
  • Onion - 1 big sized
  • Garlic - 5 cloves
  • Grated coconut - 2 tbsp
  • Turmeric Powder - a pinch
  • Sambar powder - 1/2 tsp
  • Salt  - to taste

To Temper

  • Oil - 2 tsp
  • Mustard Seeds - 1 tsp
  • Urad dal  - 1 tsp
  • Red chillies - 2



  • Collect the leaves and stem from the Keerai bunch and wash the greens and stem twice. Chop the stems to bite size pieces. Keep  aside.Chop the onion, garlic finely and make it ready.


  • Heat a pan with oil and add the items to temper. Once mustard cracks and urad dal turns brown, add red chillies and fry for a minute. Now add the onions along with garlic and sauté till onion becomes transparent. Now Add chopped stems.
  • Add 2 tbsp of water and cook the stems for 5 minutes. Once the stems are half cooked add chopped greens. Mix well. Fry the leaves in low flame until it shrinks in volume.
  • Then add turmeric powder, Sambar powder and required salt. Fry everything in medium low flame until the greens and stems are completely cooked. This may take 5 to 7 minutes. No need to add water as the greens will leave out water.
  • After the greens got cooked, add coconut and mix well for 2 minutes. Once everything comes together, switch off the flame.


Serving: 2g