Keerai Masiyal

It is essential to consume Keerai (Spinach) atleast once a week. It is absolutely necessary for the kids. But the kids may not like Keerai always and you can try Keerai masiyal with them. My grand daughter love Keerai Masiyal and i hope your kid also love this. Try keerai masiyal and let me know your comments!

Keerai Masiyal / Keerai Sadham / Spinach rice
Keerai Masiyal 

Preparation Time10 mins
Cooking Time 15 mins

Spinach(Any greens) - 1 Bunch
Salt - To Taste
Red Chilli - 1
Baking Salt - 1/4 teaspoon

For Seasoning:
Oil - 2 teaspoon
Mustard seeds - 1 teaspoon
Urdhal - 1 teaspoon

Method to cook Keerai Masiyal:
  1. Chop the edges of the spinach stem and wash it nicely in water. I have filled in a broader vessel with water and soaked the spinach for sometime. The sand particles will settle down at the bottom of the vessel. Do not rinse the water, just take care to remove the spinach without disturbing the sand. Then chop the spinach and keep it aside

  2. Heat a pan and add a spoon of oil and add the chopped spinach leaves along with pinch of salt and turmeric. Within few minutes, the leaves would be cooked completely. Take the cooked palak aside and now we start preparing our masala

  3. Grind the the cooked spinach/Keerai in a mixer. In a separate pan, add oil and once the oil becomes hot, add the mustard seeds and when the mustard seeds start to sputter add urdhal and fry it till the dhal becomes golden brown color and then add red chilli and curry leaves and fry for a second. 

  4. Now add the ground spinach/Keerai and mix it well. The mouth-watering Keerai Masiyal is ready to serve

Post a Comment

Mami what is baking salt??? How is it different from the normal Tata or Annapoorna salt that we use in everyday cooking?



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