Keerai Masiyal, a very scrumptious South Indian side dish that goes well with any South Indian main courses like Kuzhambu, rasam etc. 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.
How to make Keerai Sadam using Keerai Masiyal ?
It's very simple - Mix generous amount of Keerai Masiyal with hot steaming rice and a spoon of ghee. Serve this with a Sutta Appalam / any dry curries. It's perfect for the lunch box and very healthy too.
You can also try:
Keerai Masiyal
Equipments Needed
- Heavy Bottomed Pan
Servings: 4 people
Calories: 132kcal
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. Keerai Masiyal is a traditional way to make curry out of Keerai (Spinach)
Print Recipe
Ingredients
Ingredients:
- 200 grams Spinach Any greens - 1 Bunch
- 1 teaspoon Salt Adjust to your taste
- 1 Red Chili
- 1 pinch Baking Salt (optional)
For Seasoning
- 2 teaspoon Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Split Urad Dal
- Curry Leaves few
Instructions
- 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
- 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
- Grind the the cooked spinach/Keerai in a mixer. In olden days, we mushy the spinach using the Keerai Mathu (Spinach Masher)
- 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.
- Now add the ground spinach/Keerai and mix it well. The mouth-watering Keerai Masiyal is ready to serve
Nutritional Info
Nutrition Facts
Keerai Masiyal
Amount Per Serving (1 cup)
Calories 132
Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 597mg26%
Potassium 294mg8%
Carbohydrates 16g5%
Fiber 6g25%
Sugar 4g4%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to cook Keerai Masiyal:
- 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
- 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
- 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.
- Now add the ground spinach/Keerai and mix it well. The mouth-watering Keerai Masiyal is ready to serve
