Keerai Masiyal | Mashed Greens
Thursday, February 25, 2021Keerai Masiyal is Tamil Style Mashed Greens made with Amaranth Greens or Spinach. It is served as an accompaniment with Rice & Rasam
Keerai Masiyal is a typical Tambrahm dish & this probably is the purest form in which spinach can be eaten. I love dishes that bring out the flavor of the main ingredient. That's where this one stands out.
Its just mashed spinach & some mild seasoning. It really can't get better than this, can it? It just took me 10 mins to make this one.
You Will Need:
- 450 grams spinach Or Amaranth Leaves - washed & chopped
- 1 teaspoon Sugar
- 1 teaspoon Cumin seeds
- A Pinch of Turmeric
- Salt as per taste
To Temper:
- 1 teaspoon mustard seeds
- 3 red chillies - broken
- A big Pinch of Hing
- 2 teaspoon Urad dal
- 2 tsp cooking oil
How To:
Wash & finely chop Spinach or Amaranth Greens. In a wide pot, add 1/2 a cup of water, chopped Greens, Sugar, Cumin seeds, Turmeric & a bit of salt
As the greens are getting cooked, Mash them well with a Wooden masher (ಕಡಗೋಲು) used to churn buttermilk
Meanwhile, make a slurry of 1 tablespoon of rice flour with a little bit of water. Add this into the pot
Once the greens are well cooked - should not take more than 4 minutes, turn off the heat.
Temper Mustards seeds, Asafoetida, Red Chilies & Urad Dal & pour the tempering into the greens
Serve Keerai Masiyal as a side with steamed rice, Rasam & Papad
What Kind Of Greens To Use
Keerai Masiyal is traditionally made using Thandu Keerai Or Amaranth Greens. But you also use Spinach too.
I've used Baby Spinach here.
NOTES:
The consistency of Keerai Masiyal should not be smooth. Please do not puree cooked spinach in a mixer. Masiyal means 'mashed'. Please Use a traditional wooden masher for this
If you do not have a wooden masher, you can make use of an immersion blender & mash into a chunky consistency.
You can substitute Rice flour slurry with 2 tablespoons of cooked Dal.
Keerai Masiyal
Yield: 4
Prep time: 5 MinCook time: 6 MinTotal time: 11 Min
Ingredients
- 450 grams spinach Or Amaranth Leaves - washed & chopped
- 1 teaspoon sugar
- 1 teaspoon Cumin seeds
- A Pinch of Turmeric
- Salt as per taste
- To Temper
- 1 teaspoon mustard seeds
- 3 red chillies - broken
- A big Pinch of Hing
- 2 teaspoon Urad dal
- 2 tsp cooking oil
Instructions
- Wash & finely chop Spinach or Amaranth Greens. In a wide pot, add 1/2 a cup of water, chopped Greens, Sugar, Cumin seeds, Turmeric & a bit of salt
- As the greens are getting cooked, Mash them well with a Wooden masher (ಕಡಗೋಲು) used to churn buttermilk
- Meanwhile, make a slurry of 1 tablespoon of rice flour with a little bit of water. Add this into the pot
- Once the greens are well cooked - should not take more than 4 minutes, turn off the heat
- Temper Mustards seeds, Asafoetida, Red Chilies & Urad Dal & pour the tempering into the greens
- Serve Keerai Masiyal as a side with steamed rice, Rasam & Papad
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