Keerai masiyal and keerai poriyal – South Indian version of keerai recipe.

This time I am going to share two ways of making keerai,(spinach/greens) one is a semi-gravy method and the other is a dry curry one. Last week when a bought 3 bunches of keerai from the Indian shop near my place, I wanted to cook all of them as it was so fresh. I bought the mullai keerai . (the one with the stem). For those in Singapore, we get Round spinach in fair price here, you can use that for this keerai masiyal.  My mom makes this masiyal in a traditional stone pot(Kal chatti). Here comes the recipe for KEERAI MASIYAL. Check out my keerai kootu recipe   and keerai veppudu too.

 

  Preparation Time : 15 mins | Cooking Time : 15 Mins | Serves: 2

     Keerai | spinach   1 bunch      Coconut scrapped   2 tbsp      Cumin seed | jeeragam  1/2 tsp      Turmeric powder   1/4 tsp      Salt   as needed      Sugar   1/4 tsp (optional)      Asafoetida   2 pinches      Urad dal  1/4 tsp      Coconut oil   1/2 tsp       Mustard seeds   1/4 tsp      

Method:

  • Chop the spinach very finely and wash it thoroughly in water for 3-4 times.
  • In a kadai put the chopped spinach and add the turmeric powder, salt,sugar, and turmeric powder.
  • The addition of sugar is to retain the colour of the keerai.
  • Add 1/4 cup of water and cook on medium flame for 4-5 mins.
  • With the help of the wooden whisk (‡ÆƇƧ‡Øç‡Æ§‡ØÅ) mash the keerai in between.
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  • Grind the coconut along with the cumin seeds into a smooth paste.
  • Add it to the cooked spinach.
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  • Mix well and transfer it to a serving bowl.
  • Heat coconut oil and temper with mustard seeds and urad dhal.
  • Sprinkle on the top of the keerai masiyal and serve warm with plain rice.
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NOTE:

  1. If you want this little spicy you can always add 1-2 red chilli along with the coconut and cumin seed.
  2. Alternatively, you can temper with 2 broken chillis also.
  3. Do not overcook the keerai and do not close it with a lid while cooking.

RECIPE FOR KEERAI PORIYAL: I didn’t take step-wise pictures for this recipe. Will update it when I am making this next time.

  Preparation Time : 15 mins | Cooking Time : 20 Mins | Serves: 3-4

     Keerai | spinach   2 bunches      Onion   1      coconut  3 tbsp      Oil   1 tsp      Mustard seeds   1/4 tsp      Urad dal  1/4 tsp      Red chili   2      Salt  as needed        

Method

 

  • Chop the keerai finely and wash it thoroughly 3-4 times in water.
  • Chop the onions finely.
  • Heat oil in a kadai and add the mustard seeds, urad dal, and red chilli.
  • When it starts spluttering add the finely chopped onion and saute for a few minutes.
  • When it turns pink add the chopped keerai and add salt.
  • Mix well and cook it for 5 mins.
  • Do not overcook.
  • Finally, add the coconut and mix well.
  • Serve hot with any gravy of your choice.
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