Keerai Masiyal is a healthy accompaniment for south indian meals. Have it as a side or top it over rice with a dollop of ghee…is just heaven! You can make masiyal using any keerai… today i have used spinach (pasalai keerai) for this recipe is slightly different from the Spinach Masiyal which i shared before. In this recipe we saute and grind the ingredients and the taste slightly differs with use of green chillies.
- Spinach / Palak Keerai – 1 small bunch (30 leaves with stalks)
- Pearl onion / Chinna vengayam – 6 (chopped)
- Tomato – 1/4 cup
- Garlic – 3 (crushed)
- Green Chilli – 3
- Cumin seeds – 1 teaspoon (for grinding)
- Turmeric powder – 1/4 teaspoon
- Oil – 1 teaspoon (for saute)
- Mustard seeds – 1/4 teaspoon
- Split black gram – 1/4 teaspoon
- Cumin seeds – 1/2 teaspoon (for tempering)
- Asafoetida powder – 1/4 teaspoon
- Salt – 3/4 teaspoon (or to taste)(preferably kosher)
- Sugar – a pinch
- Oil – 2 teaspoons
Lets see how to make this Keerai Masiyal…
Wash the spinach leaves in cold water. Rinse a few times to get rid off all the dirt.
Heat a teaspoon of oil in a pan, temper with cumin seeds and saute onion, green chilli and garlic for few minutes.
Now add the tomatoes and saute until lightly soft.
Add in the washed spinach leaves and saute with a pinch of sugar.
The spinach will wilt a bit, add in turmeric powder at this stage. Keep sauteing.
After few minutes the leaves will cook retaining the the color. (Do not add salt yet) Switch off.
As it cooks it will release water. Separate the cooked spinach leaves to one side and reserve the stock in the pan. Let the spinach cool a bit.
I used a food processor to puree it. You may use your mixer … but do not add any water to grind.
Return that puree to the pan along with the stock and cook some more thicken. You can add salt at this stage.
Meanwhile in a separate pan, heat oil and temper with mustard seeds, split black gram, cumin seeds, dry red chilli and asafoetida powder. Pour that over the masiyal (puree) and switch off.
Mix and its all ready to be served.
This was one of our lunch box… keerai masiyal sadam with drizzle of ghee & coin potato fry… match made in heaven!
- Serves 3
- Adding that pinch of sugar keeps the color of the spinach intact.
- Do not cover and cook at any stage.
- Any keerai works… spinach, baby spinach, amaranth
- Trying sambar onions for this recipe.
Some similar recipes to try…