Ad Tags

Tuesday, April 17, 2012

Keerai / Spinach Masiyal

Keerai / Spinach Masiyal:

This recipe can be done with any variety of spinach but I recommend Mulai keerai ( Amarnath leaves)


Spinach / Keerai – 1 bunch
Onion – 1
Turmeric – 1 tsp
Garlic – 2 cloves
Green chilli – 1
Salt – to taste

For Tempering:

Ghee – 1 tsp
Mustard seeds – 1 tsp
Urad dhal – 1 tsp
Chana dhal – 1 tsp
Red chilli – 2
Asafotedia / hing  - a pinch
Curry leaves - few


Discard the stem and take the leaves alone from the mulai keerai. If the stem is not too thick then you can use the stem also.
Wash the keerai nicely to remove any impurities from it.
Chop the keerai finely and keep aside.
Chop onion, tomato, chilli and garlic to pieces.


Pressure cook keerai with onion, tomato, garlic and green chilli with turmeric and less water.
Beat the cooked keerai in a hand beater or blender. Mash it to a fine paste.
Heat the keerai again and add salt. Add some more water if required.
In a pan add oil, when hot add mustard seeds.
When mustard splutters add chana dhal, urad dhal, red chillis, Asafotedia, curry leaves  and saut√© till it turns brown.
Pour it over the mashed keerai.

Serve it with hot steamed riceJ See you in another recipe!


  1. This sounds very tasty and healthy. I love all the spices here. Thank you for sharing. :-)