A quick and simple spinach (keerai) kootu served as side dish. For this recipe I have used Mulai Keerai (amaranth leaves). Here is a list of different kinds of spinach (keerai).
Keerai Poondu Masiyal
Course: KootuCuisine: Indian, TamilDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
10
minutesA quick and simple spinach (keerai) kootu served as side dish.
Ingredients
1 bunch Spinach, Preferably Mulai Keerai (amaranth leaves)
Garlic flakes- 8 (small size flakes)
Green chilli- 1
Salt – ½ teaspoon
Directions
- 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.
- Add 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.
- Tips:
- If you use the wooden matthu (round wood with long handle), you will get nice mashed Keerai masiyal.
- Some people use mixie for mashing the keerai. We can do it. But do not over run the mixie, just grind for one round.