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Keerai Thandu Poriyal Recipe

Keerai thandu poriyal or Spinach stalk stir fry with step by step photos.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dish
Cuisine Indian
Servings 4


  • 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.