Keerai masiyal recipe | Arai keerai masiyal recipe | keerai recipes

Last updated on July 25th, 2018

Keerai masiyal recipe with arai keerai. Keerai masiyal is a side dish recipe with greens from Tamil nadu. Keerai recipes are very popular across south India. There are many keerai recipes like keerai masiyal, keerai kadaiyal, keerai kootu, keerai sambar, keerai vada, keerai poriyal in Tamil recipes.

This keerai masiyal is best comfort food at our home and I make this at least thrice a week. I usually add whatever greens I have in hand in this keerai masial. Last week I prepared arai keerai masiyal and served with vatha kuzhambu and it was such a soul satisfying meal!

Keerai masiyal can be prepared in many ways. Here I am sharing a very easy way of making keerai masiyal with arai keerai. This is a no onion garlic recipe too. You can use any type of edible greens or spinach in this recipe. This masiyal tastes very good with arai keerai, mulai keerai, palak, siru keerai or paruppu keerai.

Down the south in India we get many varieties of edible greens or keerai. Keerai recipes are very very healthy so it is included as a part of everyday meals in many homes. I usually buy a fresh bunch of greens in the evening. I will pick and clean the leaves thoroughly and store in an airtight box and use it the next morning. Usually keerai is not eaten in dinner.

Making keerai masiyal is easy with simplest of ingredients. The cleaned keerai is cooked well and mashed thoroughly. Then it is seasoned with salt. Finally a tempering of cumin seeds and dried red chili is made and added to the cooked keerai. If you like a very smooth masiyal you can blend the cooked greens using a mixer or hand blender. I prefer mash the keerai with a mathu. You can use a whisk or back of the ladle to mash the keerai.

Serve keerai masiyal as main dish with steamed rice and ghee. Keerai sadham or keerai rce is a very healthy food for toddlers and kids. You can also serve keerai masiyal as side dish with vathal kuzhambu or rasam rice.

If you are looking for more Tamil recipes do check sambar rice, kara kuzhambu, onion bajji, idiyappam recipes.

How To Make Keerai Masiyal Recipe.

Pick the keerai leaves from the bunch and wash them thoroughly. Usually the greens have loads of mud and dirt. It is very important to clean the leaves very well before using in the recipe.

Take the leaves in a pressure cooker. We add 2 tablespoons moong dal or green gram in this recipe. You can leave out if you do not prefer adding lentils. Add just 1/4 cup water and pressure cook for 4 whistles.

Once the pressure settles open the cooker and mash the greens very well. At this point you can use a hand blender or mixer for very smooth keerai masiyal.

Season with salt and mix well. Add salt only at this stage. Keerai shrinks enormously on cooking. So if salt is added initially the masiyal will be very salty.

To temper keerai kadaiyal:

heat oil or ghee in a small pan. Tempe with urad dal, cumin seeds and dried red chilies.

Add to the prepared keerai and mix well. Serve keera kadiyal hot with rice.

Keerai Masiyal or Keerai Kadaiyal Recipe:

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Keerai masiyal recipe | keerai kadaiyal recipe

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

keerai masiyal recipe is a one of the popular keerai recipes with simple ingredients from Tamil cuisine.

Course: Main dish, Side Dish

Cuisine: Indian, south indian

Servings: 3 people

Calories: 99 kcal

Ingredients (1 cup=250 ml)

For keerai masiyal

• 4 cups tightly packed keerai leaves OR 1 medium bunch of fresh greens
• 2 tablespoons moong dal or skinned split green gram optional
• Salt to taste
• 1/4 cup water

To temper keerai kadiyal

• 2 teaspoons oil or ghee
• 1/2 teaspoon urad dal
• 1/2 teaspoon cumin seeds
• 3 dried red chilies

Instructions

Cooking keerai for masiyal

1. Pick the keerai leaves from the bunch and wash them thoroughly. Usually the greens have loads of mud and dirt. It is very important to clean the leaves very well before using in the recipe.
2. Take the leaves in a pressure cooker. We add 2 tablespoons moong dal or green gram in this recipe. You can leave out if you do not prefer adding lentils. Add just 1/4 cup water and pressure cook for 4 whistles.
3. Once the pressure settles open the cooker and mash the greens very well. At this point you can use a hand blender or mixer for very smooth keerai masiyal.
4. Season with salt and mix well. Add salt only at this stage. Keerai shrinks enormously on cooking. So if salt is added initially the masiyal will be very salty.

To temper keerai masiyal

1. heat oil or ghee in a small pan. Tempe with urad dal, cumin seeds and dried red chilies.
2. Add to the prepared keerai and mix well. Serve keera kadiyal hot with rice.

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