Keerai Puzhi Masiyal

Keerai Puzhi Masiyal is a delicious and nutritious dish. It brings together the rich flavors of spinach, tangy tamarind, and creamy thuvar dhal. The combination of these ingredients creates a hearty and satisfying kootu. It is perfect for serving alongside rice. You can also mix it directly into the rice for a flavorful meal. Additionally, Keerai Puzhi Masiyal is a versatile dish. It can be easily customized by choosing different types of spinach (keerai). You can base your choice on personal preference or availability. With its comforting flavors and health benefits, Keerai Puzhi Masiyal is a popular choice for a traditional South Indian meal.

How to make

Keerai Puzhi Masiyal is a flavorful South Indian dish made with toor dal and nutritious greens. To prepare it, start by pressure cooking the toor dal with a pinch of turmeric until soft. While that cooks, clean and finely chop your greens, along with onions, tomatoes, and garlic. In a kadai, heat oil and add mustard seeds. Then, add urad dal, cumin, fenugreek, asafoetida, and broken red chillies. Fry these ingredients until the dal is light brown. Sauté the garlic, then add the onions until they are transparent, followed by the tomatoes. Incorporate the chopped greens, then mix in sambar powder, turmeric, and salt. Add water and let it cook on low heat. Once the greens are tender, stir in tamarind juice and bring everything to a boil. Finally, mix in the cooked dal, boil for another minute, and mash the mixture before serving. This dish is rich in flavor and nutrition, perfect to go with rice or roti.

Keerai Puzhi Masiyal Recipe

Keerai Puzhi Masiyal

Recipe by S Kamala

Course: KootuCuisine: Indian, TamilDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

15

minutes

A kootu dish prepared with Mulai keerai (Amaranth Leaves), tamarind, and thuvar dal is delightful. This recipe is versatile and can be made with any variety of spinach (keerai).

Ingredients

• Keerai (Greens) – 1 bunch any kind

• Tamarind – a small lemon size

• Thuvar dhal – ¼ cup

• Onion – 1 small size

• Tomato – 1

• garlic flakes – 2

• Sambar powder – 2 teaspoons

• Turmeric powder – ¼ teaspoon

• Oil – 2 teaspoons

• Mustard seeds – 1 teaspoon

• Urad dhal – 1 teaspoon

• Fenugreek seeds – ½ teaspoon

• Jeera (Cumin) – 1 teaspoon

• Asafotida powder – a pinch

• Red Chilli – 2

• Salt – ½ teaspoon or as per taste

Directions

• Pressure cook toor dal with a pinch of turmeric powder until soft.
• Clean the greens thoroughly, removing the roots, and chop them finely.
• Finely chop the onion, tomato, and garlic flakes.
• Heat oil in a kadai and add mustard seeds. Once they pop, add urad dal, cumin, fenugreek, asafoetida powder, and broken red chillies. Fry them until the urad dal turns light brown.
• Add the garlic and sauté briefly.
• Then add the onions, frying until transparent.
• Add the tomatoes and cook for a while.
• Next, incorporate the chopped greens.
• Stir in sambar powder, turmeric powder, and salt.
• Add half a cup of water, mix well, and cook on a low flame.
• Once the greens are cooked, pour in the tamarind juice and bring to a boil.
• Add the cooked dal, mix well, and boil for another minute. Remove from heat and mash with a heavy spoon.

Recipe Video