ReshKitchen

Spinach Masiyal | Keerai Masiyal | How to make keerai masiyal

Servings	Prep Time
2people	10minutes

Cook Time

20minutes

Servings	Prep Time
2people	10minutes

Cook Time

20minutes

Ingredients

For Tadka

Instructions

Pressure cook moongdal for upto 4-5 whistles and keep it aside
Chop palak leaves roughly
Rinse the leaves in water. If you are using Mulaikeerai,Arai keerai etc make sure you clean them thoroughly. Dirt & sand particles will spoil the taste of masiyal. Care should be taken in this step
In a wide bottomed vessel add spinach leaves, salt,turmeric,few drops of water and let it boil for 5 minutes approximately
You can see the leaves getting cooked and they shrink in size
Once the leaves are cooked add moongal
Make a paste out of riceflour+milk and add it to the spinach
Let the whole mixture boil for another 3-4 minutes
Turn off the stove. Use the backside of a ladle (if you don’t have மத்து) and gently mash the keerai well
Heat oil in a Tadka Pan
Add mustard seeds, urad dal, hing and red chillies
Wait until the dal turns golden brown
Add this tadka to keerai and mix well
Creamy, delicious Spinach Masiyal is ready to be served

Recipe Notes

1. My Mom adds Rice flour+water paste to thicken the masiyal. But I feel adding milk gives lovely creamy texture to keerai.

2. If you don’t like the idea of adding milk then leave it out. Make a paste with water+rice flour

3. You can also directly add some desiccated coconut while the spinach+daal is boiling..

4. If you don’t have red chillies you can substitute it with green chillies or a tsp of Chilli Powder