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Keerai Thandu Poriyal Recipe

Keerai thandu poriyal or Spinach stalk stir fry with step by step photos.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: Indian
Servings: 4
Author: Radhika


  • Keerai thandu or Spinach stalks - 250 gms
  • Yellow Moong dal - 3 tbsp
  • Onion - 1
  • Green chili - 2
  • Mustard seeds - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Red chili powder - 1 tsp
  • Curry leaf - 1 sprig
  • Freshly grated coconut - 4 tbsp
  • Salt - to taste
  • Oil - 2 tbsp



  • Soak yellow moong dal in 1/4 cup water for 10 to 15 mins.
  • Break the thandu (stem or stalk) into 2 first and remove the fibre. Chop finely into roundels and keep aside.
  • Chop onions finely. Slit the green chilies into two.

How to make Keerai Thandu Poriyal:

  • Heat a pan with oil. Add mustard seeds and let it pop.
  • Add onions, green chilies and saute till the onions turn translucent.
  • Add chopped keerai thandu. Drain the water from moong dal and add the dal to the pan.
  • Add salt, mix well and close the pan with a tight fitting lid and let it cook over low flame for 5 to 7 mins.
  • Add red chili powder, sprinkle a handful of water, mix well and close the pan with a lid. Cook over low flame for 2 to 3 mins.
  • Add curry leaves, fresh grated coconut and toss well. Switch off stove.
  • Keep the pan closed for another 2 more mins for the flavours to merge well.
  • Keerai thandu poriyal is ready.
  • Serve as a side dish with any rice of your choice. You can also mix this with rice and eat it with a pappad.