KEERAI MASIYAL
A simple yet healthy filling dish this keerai masiyal is nothing but mashed spinach .Keerai in tamil is spinach and masiyal is to mash..This is a typical tamil brahmin accompaniment with rice and any gravy or rasam. As we all know all greens are loaded with the goodness of irons and vitamins and this recipe has a very few steps and can be made in a matter of 10 minutes.I have used mulai keerai,a variety of spinach available here,but you can follow the same procedure with any variety of spinach you have.This variety of spinach has thick stem in it and you can make a great tamarind based gravy item with it.Always make sure consume the greens well within 2-3 days as i believe greens taste best when fresh.There is a traditional vessel called kalchatti in which this is made,i made it in an ordinary vessel.Now to the recipe.
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| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
cup
|
- 1 bunch Spinach -
- 2 tsp Coconut grated-
- 1 tsp Cumin seed / Jeera -
- 1/4 tsp Turmeric powder-
- 2 chillies Red -
- Salt -as needed
- 1/2 tsp Oil-
- 1 tsp Mustard seeds -
- 1 tsp Urad dal -
- Asafoetida -1 pinch
Ingredients
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|
- Chop spinach finely and rinse in water 3-4 times.It may contain lot of sandy impurites so wash well.In a pan add cleaned spinach, jeera, turmeric powder, asafoetida and salt and cook for a while.
- Add grated coconut, one red chilly and jeera in a blender.
- Blend well.
- Add this mixture to the spinach.
- Mash well.I have used a laddle here,but you can use a matthu/whisker for proper mashing.Some grind it in mixie too but i wanted this texture,so have kept it this way.
- Temper with little oil,urad dal.mustard and red chilly.Serve hot with dal,rice and any gravy of your choice.
Notes
Always use fresh green spinach for masiyal.
You can skip blending of red chilly along with coconut, if you don't like it spicy.
Addition of turmeric will enhance the taste and colour to the keerai.
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