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Keerai Poondu Masiyal

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

Recipe rating: N/A
Recipe by S Kamala Course: KootuCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



A quick and simple spinach (keerai) kootu served as side dish.


  • 1 1 bunch Spinach, Preferably Mulai Keerai (amaranth leaves)

  • Garlic flakes- 8 (small size flakes)

  • Green chilli- 1

  • Salt – ½ teaspoon


  • 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.
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