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Kootu recipesKeerai masiyal and keerai poriyal

Keerai masiyal and keerai poriyal

Keerai masiyal and keerai poriyal тАУ South Indian version of keerai recipe.

This time I am going to share two ways of making keerai,(spinach/greens) one is a semi-gravy method and the other is a dry curry one. Last week when a bought 3 bunches of keerai from the Indian shop near my place, I wanted to cook all of them as it was so fresh.
I bought the mullai keerai . (the one with the stem). For those in Singapore, we get Round spinach in fair price here, you can use that for this keerai masiyal. ┬аMy mom makes this masiyal in a traditional stone pot(Kal chatti).
Here comes the recipe for KEERAI MASIYAL. Check out my keerai kootu recipe┬а and keerai veppudu too.

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Keerai masiyal

┬а Preparation Time : 15 mins | Cooking Time : 15┬аMins |Serves: 2

┬а ┬а ┬аKeerai | spinach ┬а 1 bunch
┬а ┬а ┬аCoconut scrapped ┬а 2 tbsp
┬а ┬а ┬аCumin seed | jeeragam ┬а1/2 tsp
┬а ┬а ┬аTurmeric powder ┬а 1/4 tsp
┬а ┬а ┬аSalt ┬а as needed
┬а ┬а ┬аSugar ┬а 1/4 tsp (optional)
┬а ┬а ┬аAsafoetida ┬а 2 pinches
┬а ┬а ┬аUrad dal ┬а1/4 tsp
┬а ┬а ┬аCoconut oil ┬а 1/2 tsp┬а
┬а ┬а ┬аMustard seeds ┬а 1/4 tsp
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Method:

  • Chop the spinach very finely and wash it thoroughly in water for 3-4 times.
  • In a kadai put the chopped spinach and add the turmeric powder, salt,sugar, and turmeric powder.
  • The addition of sugar is to retain the colour of the keerai.
  • Add 1/4 cup of water and cook on medium flame for 4-5 mins.
  • With the help of the wooden whisk (роородрпНродрпБ) mash the keerai in between.

IMG_6418

  • Grind the coconut along with the cumin seeds into a smooth paste.
  • Add it to the cooked spinach.

IMG_6422

  • Mix well and transfer it to a serving bowl.
  • Heat coconut oil and temper with mustard seeds and urad dhal.
  • Sprinkle on the top of the keerai masiyal and serve warm with plain rice.

Keerai masiyal
NOTE:

  1. If you want this little spicy you can always add 1-2 red chilli along with the coconut and cumin seed.
  2. Alternatively, you can temper with 2 broken chillis also.
  3. Do not overcook the keerai and do not close it with a lid while cooking.

RECIPE FOR KEERAI PORIYAL:
I didnтАЩt take step-wise pictures for this recipe. Will update it when I am making this next time.

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Keerai poriyal

┬а Preparation Time: 15 mins | Cooking Time: 20┬аMins |Serves: 3-4

┬а ┬а ┬аKeerai | spinach ┬а 2 bunches
┬а ┬а ┬аOnion ┬а 1
┬а ┬а ┬аcoconut ┬а3 tbsp
┬а ┬а ┬аOil ┬а 1 tsp
┬а ┬а ┬аMustard seeds ┬а 1/4 tsp
┬а ┬а ┬аUrad dal ┬а1/4 tsp
┬а ┬а ┬аRed chili ┬а 2
┬а ┬а ┬аSalt ┬аas needed ┬а
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Method

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  • Chop the keerai finely and wash it thoroughly 3-4 times in water.
  • Chop the onions finely.
  • Heat oil in a kadai and add the mustard seeds, urad dal, and red chilli.
  • When it starts spluttering add the finely chopped onion and saute for a few minutes.
  • When it turns pink add the chopped keerai and add salt.
  • Mix well and cook it for 5 mins.
  • Do not overcook.
  • Finally, add the coconut and mix well.
  • Serve hot with any gravy of your choice.

keerai poriyal

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34 COMMENTS

  1. Both masiyal and porial looks yummy! I make masiyal in a different way!

    One small suggestion jeyashri,/Chop the spinach very finely and wash it thoroughly in water for 3-4 times/ keerai-yai wash pannittu chop pannungka.I read that somewhere,if you wash it after chopping,some of the nutrients will get lost!

  2. I love your dishes but PLEASE DON'T wash the chopped vegetable. You are washing away all the health giving vitamins and nutrients. Wash as much as you need before chopping. Please.

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