Keerai Masiyal, a swift and straightforward dish, is often served as a side. In this recipe, Mulai Keerai (amaranth leaves) is the green of choice. You can substitute any kind of greens (keerai) for this dish.
Typically, this masiyal is made by mashing the cooked Keerai with a wooden mathu (a round wooden masher with a long handle). However, for a quicker and easier method, it can be ground in a mixer.
Keerai Poondu Masiyal
Course: KootuCuisine: Indian, TamilDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
10
minutesA quick and easy spinach (keerai) masiyal makes for a delightful side dish. It can also be enjoyed mixed with hot steamed rice and a teaspoon of sesame oil.
Ingredients
Mulai Keerai (amaranth leaves) – 1 bunch
Garlic flakes- 8 (small size flakes)
Green chilli- 1
Sugar – ¼ teaspoon
Salt – ½ teaspoon or as per taste
Oil – 1 teaspoon
Directions
- First, remove the roots and thoroughly wash the keerai.
- Finely chop the keerai and place it in a thick-bottomed vessel.
- Next, chop the garlic and add it to the vessel along with a green chili cut in half.
- Season with salt and sugar (to maintain the keerai’s green color) and add oil.
- Cook the keerai over a low flame. (There’s no need to add water as the keerai will cook in its own moisture; however, if it appears dry, sprinkle a little water.)
- Once the keerai is cooked, set it aside to cool.
- If you prefer a less spicy dish, remove the green chili.
- Finally, transfer the keerai to a mixer jar and coarsely grind it using the pulse setting. Be careful not to overdo it; a couple of pulses should be enough.
Recipe Video
Notes
- Typically, this masiyal is made by mashing the cooked Keerai with a wooden mathu (a round wooden masher with a long handle). However, for a quicker and easier method, it can be ground in a mixer.
Looks great!..what a green..
sounds interesting… got to give it a try
lovely color.. perfect for the event..
Hi Srivalli, Hima and Anjali
Thank you for posting your comments. This is not only a side dish for rice, but also a good rice mix. We can mix this masiyal in the hot rice along with a teaspoon of gingelly oil.
Lovely masiyal!
Thank you Nirmala.
Looks so good in perfect green…thanks for participating
What a glorious green! I too love keerai masiyal – I just make it with any available greens:)
Thank you Sunshinemom. Yes. We can make it with any greens. Onlything, we have to make sure it retains its colour after cooking and not to be overcooked.
this is my childhood favourite.. my grandmother used to make thisrecipe… i used to think that these recipes were lost.. but it still excists in some tamil hearts and kitchens 🙂
great recipes!! keep up the good work!!
Dhivya.
Dhivya,
Thank you for visiting my site. This masiyal along with a teaspoon of gingelly oil mixed in hot rice is stomach friendly and relieve stomach disorder.
Hi Kamala,
I used to prepare keerai masial as my husband likes it.
But adding garlic to the masial is a new idea,I tried it ,but unfortunately the preperation was not a hit.
I used spinach (loosely packed ,3/4 th of 1 lb packet)and 8 garlic cloves (infact the garlic cloves were thicker) .
The taste and smell of garlic was ruling the dish and the dish was not that tempting.Where did I go wrong?Thanks for your comments.
Hi Dhanya Ram,
This particular Poondu Masiyal should be prepared with “Mulai Keerai” only. It will not taste good with other greens. Moreover, the garlic flake (thick one available in US is equal to 3 to 4 Indian garlic flakes) you used seems to be more than required. If you use the thick flake, then you can reduce it to two or three at the maximum. I have just included in my recipe the size of the garlic flake also. If you want to add garlic to the masiyal with spinach, you can add it to the dhal masiyal also.
Hi… Adding sliced tomatoes along with green chillies would be great… My mom used to do…