COIMBATORE KEERAI PORIYAL 
Keerai poriyal is a side dish from Tamil Nadu , a dry fry item made with any leafy vegetable, often served with rice and kuzhambu. This recipe is made with spinach.
Ingredients
Clarified butter
: 1 tbsp
Sunflower oil
: 1 tbsp
White spring onions(chopped)
: 1 no
Green chillies(chopped)
: 2 nos
Mustard seeds
: 1 tsp
Curry leaves
: A bunch
Cumin seeds
: 1 tsp
Urad dhal
: 1 tsp
Grated coconuts
: 1 tbsp
Sambhar Powder
: 2 tsp
Ginger-garlic paste
: 1 tsp
Spinach
: A bunch
Salt
: 1 tsp
Method
- Take a bunch of Spinach and microwave it for 5 mins in microwave safe bowl and it becomes to easy to chop when it gets compressed.
- Add 1 tablespoon clarified butter and 1 teaspoon of sunflower oil heat it and add mustard seed and ginger-garlic paste fry it till it gets cooked.
- Add Curry leaves,cumin seeds,urad dhal and saute till it becomes brown in colour.
- Add white spring onions, green chillies and grated coconuts.
- Add Sambhar powder and chilli powder.
- Add the spinach and cook for 10 mins and cook well till its gets dry.