Keerai Poondu Masiyal


  • Keerai- 1 bunch – Preferably Mulai Keerai (amaranth leaves)
  • Garlic flakes- 8 (small size flakes)
  • Green chilli- 1
  • Salt – ½ teaspoon


  1. Remove the roots and wash the keerai thoroughly. Chop the keerai finely. Place the chopped keerai in a thick bottomed vessel. Crush the garlic slightly and add to the keerai along with green chilli slit into two and salt. Close it with a lid. Cook the keerai in slow flame. No need to add water since the keerai will cook in its own water content. When the keerai is cooked, mash it finely with a flat spoon. If you use the wooden matthu (round wood with long handle), you will get nice mashed Keerai masiyal.
  2. Some people use mixie for mashing the keerai. We can do it. But do not over run the mixie, just grind for one round.


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