Payaru Keerai Poriyal is a simple, comforting South Indian stir-fry. Tender green gram and leafy greens make it hearty and nutritious. A quick tempering of mustard, urad dal, and garlic builds warm, earthy flavor. Fresh coconut and a short, low-heat finish keep the dish light and fragrant. Serve with rice, roti, or as a healthy side for any meal.
This wholesome South Indian stir-fry that pairs protein-rich green gram with tender, finely chopped greens. Soaked payaru is cooked until soft, then tossed with a fragrant tempering of mustard, urad dal, cumin, asafoetida, and dried red chillies. Sautéed onion and garlic add depth, while the greens are quickly wilted on a low flame without extra water. Everything comes together with the cooked payaru and a final sprinkle of fresh coconut, creating a lightly spiced, aromatic poriyal that’s perfect with rice or chapati.
Payaru Keerai Poriyal Recipe
Payaru Keerai Poriyal
Payaru Keerai Poriyal combines soft-cooked green gram with finely chopped greens, sautéed with mustard, urad dal, cumin, garlic, and onion
4
servings30
minutes10
minutesIngredients
Keerai (any type) – 1 bunch
Pachai Payaru (Green Gram) – 1/2 cup
Onion – 1/2
Garlic flakes – 2 to 3
Coconut gratings- 2 tablespoons
Oil – 1 teaspoon
Mustard – 1/2 teaspoon
Urad dal – 1 teaspoon
Seeragam (cumin) – 1/2 teaspoon
Red chillies- 2 to 3
Asafoetida powder- a pinch
Salt – 1/2 teaspoon or as per taste
Directions
- Soak Payaru (green gram) in water for 5 to 6 hours or overnight.
- Wash the soaked payaru and drain the excess water. Add fresh water and cook till it is soft.
- Pluck the Keerai leaves from the stem and wash it well. Chop finely and keep aside.
- Chop onion and garlic finely.
- In a kadai put the oil and when it is hot add mustard.
- When it pops up, add urad dhal, cumin seeds, asafoetida powder, red chillies and fry till the dhal turn light brown.
- Add chopped garlic and onion and fry for a while.
- Then add the chopped greens and stir well.
- Cook on low flame for few seconds. (No need to add water).
- Add cooked Payaru and mix well.
- Finally add coconut gratings.
- Mix well and keep it on low flame for few seconds and remove.