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 by S Kamala
0.0 from 0 votes
Course: KootuCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



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


  • 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.


  1. Looks great!..what a green..

  2. sounds interesting… got to give it a try

  3. lovely color.. perfect for the event..

  4. 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.

  5. Lovely masiyal!

  6. Thank you Nirmala.

  7. Looks so good in perfect green…thanks for participating

  8. What a glorious green! I too love keerai masiyal – I just make it with any available greens:)

  9. 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.

  10. 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!!

  11. 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.

  12. 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.

  13. Dhivya Sathish

    Hi… Adding sliced tomatoes along with green chillies would be great… My mom used to do…

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