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Keerai Masiyal with Paruppu

- Submitted by Dahlia on 18th Jun 2015

(Mashed Spinach, Keerai Kadayal, Keerai Kadasal, Keerai Masiyal, Palak ki Chutney)


Palak is also known as spinach and is widely available in India as well as in other countries.

In Tamilnadu, it is often confused with Pasalai Keerai. Palak Keerai (spinach) has longer, broader and very tender leaves. Palak requires very little cooking as it will loose its nutrients if overcooked. It has high water content. Pasalai keerai on the other hand has smaller and thicker leaves. It has a slimy texture when cooked.

Keerai Masaiyal or Kadayal is a very common recipe in all South Indian homes. My friend Raji has already shared the Tamil Brahmin style of making Keerai Masiyal with no onion and no garlic. Today I would like to share my version of Keerai Masaiyal.

Kids enjoy it mixed with some white rice. Its a great way to include greens in your diet.

I have made this with Palak Keerai (Spinach). You can also make Keerai Masiyal with most of the other greens like Arai Keerai, Mulai Keerai, Thandu Keerai or Mustard Greens.

Keerai Masiyal with Paruppu

Ingredients

  • Spinach - 1 bunch
  • Split Green Gram - 1-2 tbsp
  • Small Pearl Onion (Sambhar Onions) - 4
  • Garlic Cloves - 2
  • Tomato - 1/2 (optional)
  • Green Chili - 1 or 2
  • Salt - to taste
  • Water - 1/2 cup

For Tempering

  • Oil - 2 tsp
  • Mustard seeds - 1/4 tsp
  • Split Black Gram (Urad dal) - 1/4 tsp
  • Dry Red Chili - 1
  • Asafoetida - a pinch

Method

  1. Wash the spinach leaves. Pluck the leaves along with the tender part of the stem.
  2. Take the split green gram (moong dal), water, pearl onions, garlic and green chilies in a pan.
  3. Boil for 2-3 minutes till everything softens.
  4. Now add the spinach and required salt. Boil for another couple of minutes.

    Keerai Masiyal with Paruppu

  5. Switch off and let it cool for few minutes.

    Keerai Masiyal with Paruppu

  6. Transfer the mixture to a mixie or blender and pulse it a few times. It has to be coarsely ground and not pureed.

    Keerai Masiyal with Paruppu

  7. Remove it into a serving bowl.
  8. Heat oil in a small pan and add the tempering ingredients.
  9. When the mustard seeds stop popping, pour it over the spinach mixture. Keerai masiyal is ready to be served

    Keerai Masiyal with Paruppu

Notes

  • Traditionally, a 'Matthu' was used to mash the cooked spinach. It gives a very authentic taste and texture. Nowadays, since no households have the matthu, you have to manage with the blender.

Keerai Masiyal with Paruppu

Serving Suggestion

  • Serve the healthy keerai masiyal with plain white rice, sambar rice, chapatti or with curd rice.

Variation - Finely mashed keerai masiyal

Although Keerai masiyal is traditionally coarsely mashed, sometimes I prefer to blend it into a fine puree as my daughter like it that way. She loves to mix it with white rice and have as green rice. 

Keerai Masiyal with Paruppu

More Recipes with Spinach


Spinach Rice

Palak with Sesame Seeds
Spinach Bhajia Spinach Pizza
See more...


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