Keerai Masiyal

Keerai Masiyal

Keerai Masiyal

Veg Vegan

Tender greens — spinach, amaranth, or drumstick leaves — cooked down with garlic, green chillies, and cumin until completely softened, then coarsely mashed with a hand whisk rather than blended smooth. Eaten mixed into rice with sesame oil, keerai masiyal is the everyday greens preparation of Tamil Nadu homes, valued as much for its nutrition as its earthy simplicity.

Cuisines

Chettinad Tamil Brahmin Kongunadu Madras Udupi Andhra

Best for

Lunch Dinner

Recipe

Prep: 10 min Cook: 20 min Total: 30 min 2-3 servings

Ingredients

2 bunches spinach (or any leafy greens)
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon urad dal
1 teaspoon cumin seeds
2 cloves garlic, chopped
2 units green chilies, slit
1 pinch asafoetida
0.5 teaspoon turmeric powder
— salt to taste
1 tablespoon tamarind paste
0.5 cup water

Instructions

  1. 1 Wash the spinach thoroughly and chop it coarsely.
  2. 2 Heat oil in a pan and add mustard seeds. Allow them to splutter.
  3. 3 Add urad dal and cumin seeds. Fry until the dal turns golden brown.
  4. 4 Add chopped garlic, green chilies, and a pinch of asafoetida. Sauté for a minute.
  5. 5 Add the chopped spinach to the pan along with turmeric powder and salt.
  6. 6 Cook the spinach on medium heat until it wilts and becomes soft.
  7. 7 Add tamarind paste and water. Mix well and let it simmer for a few minutes.
  8. 8 Once the spinach is cooked and the raw smell of tamarind is gone, remove from heat.
  9. 9 Mash the mixture using a masher or blend it to a coarse paste.
  10. 10 Serve hot with steamed rice.

Tips

For a richer flavor, add a teaspoon of ghee before serving.