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Keerai Puzhi Masiyal

A kootu recipe made with any kind of spinach (keerai), tamarind and thuvar dhal. Here is a list of different kinds of spinach (keerai). Like most kootu recipe this is served as a side dish for rice or mixed with rice and served for lunch or dinner.

Keerai Puzhi Masiyal

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


Prep time


Cooking time



A kootu recipe made with any kind of spinach (keerai), tamarind and thuvar dhal.


  • Keerai- 1 bunch any kind

  • Tamarind – a small lemon size

  • Thuvar dhal – 1/4 cup

  • garlic flakes – 2 Nos

  • Mustard seeds- 1 teaspoon

  • Urad dhal – 1 teaspoon

  • Fenugreek seeds – 1/2 teaspoon

  • Asafotida powder – a pinch

  • Red Chilli – 2 Nos

  • Jeera – 1 teaspoon

  • Onion – 1 small size

  • Tomato- 1 No

  • Sambar powder- 2 teaspoons

  • Turmeric powder- 1/4 teaspoon

  • Oil- 2 teaspoons

  • Salt – ½ teaspoon or as per taste


  • Pressure cook thuvar dhal along with a pinch of turmeric powder till soft.
  • Remove the roots and wash the keerai thoroughly. Chop the keerai finely.
  • Chop onion and tomato finely.
  • In a kadai put the oil and when it hot add mustard.
  • When it pops up add urad dhal, jeera, fenugreek, asafetida powder and red chillies (break it into two pieces each) and fry till the urad dhal turns light brown.
  • Add chopped onion and fry till it is transparent.
  • Add tomato pieces and fry for a while.
  • Add garlic flakes, salt, sambar powder and turmeric powder. Mix well.
  • Then add chopped keerai and mix once again. Close it with a lid. Cook the keerai in low flame. No need to add water since the keerai will cook in its own water content.
  • When the keerai is cooked, add tamarind juice (soak the tamarind in water and squeeze out thick juice). Allow to boil.
  • Then add the cooked dhal. Mix it and allow to boil for one more minute.
  • Remove from stove and mash with thick spoon.
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