Keerai Masiyal ( Spinach Masiyal) Recipe
Keerai masiyal is the simple and healthy side dish prepared using a few types of greens and garlic. I have already mentioned about the goodness of all the spinach varieties. Of all the poriyal/koottu that can be done out of spinach varieties, I like the Keerai masiyal the most. It would taste divine, when mixed with Rice and Ghee.
My memories on Keerai Masiyal:
Whenever we think of some delicacy, something/someone would pop into our mind. We would love to share those before starting the Recipe.You can always skip this part and rush to Recipe, if it is boring for you or you are in a hurry 🙂
All the spinach varieties can be cooked in many ways – Koottu, porial, masiyal etc. I never liked to eat vegetables at my young age except for potatoes and keerai masiyal. My mom used to prepare the yummiest keerai masiyal out of “MULAI KEERAI”. That attractive green color was all that needed to get me to eat that 🙂
Try to include at least any two spinach varieties in a week to your diet to stay healthy and fit. Eating spinach regularly would purify the blood which in turn would make the skin glow and hair bounce 🙂 These two are enough for me to add spinach to my diet 😀 Let’s move on to learn the easy and tasty Keerai Masiyal Recipe. It can be made from Mulai Keerai (Amaranthus blitum leaves) / Arai Keerai (Amaranthus aritis leaves).
Over to Keerai masiyal Recipe from Home Making Delight..
KEERAI MASIYAL ( Mulai Keerai/ Arai Keerai)
Prep Time: 5 minutes
Cooking Time : 15 minutes
Mulai Keerai (Amaranthus blitum) / Arai Keerai (Amaranthus aritis ) – A bunch
Red Chilly – 1
Tomato – 1 (small/medium)
Salt – As needed ( a very small pinch)
Garlic – 10 – 12 pods
Water – 1/4th of a cup
Tamarind – a small bit (Optional)
Mustard (Kadugu) : 1 tsp
Asafoetida (Hing/ Perungayam) – A small pinch
Oil – 1 tsp
Vengaya vadagam ( Thalippu vadagam) – one ball (Optional, but highly recommended)
Small onion (Shallots) – 5 to 8
Curry leaves (Karuvepilai) – a few (as per your taste)
1) Peel the skin off the shallots (small onions) and garlic pods and keep them ready. Chop tomatoes and garlic too.
2) Chop the leaves, discard the thick stems and add water and a bit of salt.
3) Boil the leaves with garlic pods, green chilly and tomato.
4) Leaves would start to shrink while boiling. When the garlic is boiled well, spinach would also have been cooked completely.
5) Let it cool for sometime and grind to a fine paste with tamarind. Check for the salt and add, if needed.
1) Heat oil in a Kadai and add mustard seeds. When they begin to splutter, add curry leaves, small onions and asafoetida and saute until the onions turn pink.
2) Then, add Vengaya vadagam (Thalippu vadagam) and fry them. Do remember to add more oil for this step as this vengaya vadagam would need more oil to be fried.
3) Add this to the Keerai mixture.
4) Enjoy with Rice and Ghee 😀 This would go well with Curd Rice too 😐
1) Add less salt while cooking any of the spinach varieties as even a lesser quantity would be fine. At last, check for the salt and add, if required.
2) Few people prepare it without onions, tomatoes and vengaya vadagam at all. But, I would strongly recommend those for a better taste.
3) Add only 1/4 th of a cup of water. If you have added more water, don’t throw away the spinach water. Use that water to prepare Rasam to get all the nutrients. I once made sweet corn soup out of that once and it came out very well to my surprise 🙂
Hope you all enjoyed the Keerai masiyal Recipe of my mom 🙂
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