Keerai masiyal-feature
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Keerai masiyal recipe | Keerai kadayal | Green leaves curry

Keerai masiyal recipe | Keerai kadayal | Green leaves curry

Keerai masiyal is a South Indian recipe prepared by leafy greens like amaranth (siru keerai in Tamil), fenugreek (methi/vendhayakeerai in Tamil). You can make this keerai masiyal using spinach also.

Today I will show how to prepare siru keerai masiyal which is a healthy and delicious food item served for rice, Idli and dosa in South India. The method is very simple and you can make it within 20 to 30 minutes.

I have posted another keerai kootu recipe in which cooked dal used in its preparation. There are many varieties of preparation available in many parts of India. This masiyal or keerai kadayal is a mild version that is suitable for kids and elders. You can alter the spice level. You can use a wooden material called Matthu and a mud pot to mash this keerai(also used for items like cooked dal). But nowadays in this fast world, blending in mixer makes things easier. Still, if you have time and opt for the traditional methods use matthu to mash cooked keerai leaves.

Everyone knows about the multiple benefits of green leafy vegetables and we’ll see a few important ones here.

It is a universally acknowledged food fact that leafy green vegetables are among nature’s best nutrition supplements.

They come packed with iron, calcium, vitamins, antioxidants and fiber and or vital components of a healthy balanced diet.

Including these green leafy vegetables twice per week in our food menu is a wiser option.

For more veg gravies click here:

Dal

Paruppu rasam

Keerai kootu

Pudalangai kootu

Karuvepilai kuzhambu

Let us see the recipe video of this keerai masiyal:


Keerai masiyal-thumbnail

Keerai masiyal recipe | Green Leaves curry

Sangskitchen
Keerai masiyal, is South Indian recipe prepared by leafy Greens like amaranth (siru keerai in Tamil), fenugreek (methi/vendhayakeerai)in Tamil. You can make this keerai masiyal using spinach also.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Indian
Servings 4
Calories 100 kcal

Ingredients
  

Ingredients:

  • 1 bunch fresh Siru keerai or any other green leaves
  • 6 garlic pods
  • 2 green chillies
  • ¼ tsp turmeric powder
  • 1 tsp mustard seeds
  • 1 tsp cumin / jeera seeds
  • 8 shallots or one big onion
  • ¼ tsp hing/asafoetida
  • 1 big tomato
  • 1 tsp crystal salt
  • ½ tsp sambar powder
  • 1 tsp ghee to garnish (optional)

Instructions
 

Preparation:

  • Wash green leaves thoroughly 2 to 3 times.
  • Crush garlic, rinse and chop green chillies.
  • Chop onions, tomato and keep ready.

Recipe to make keerai masiyal:

  • First in a pan take crushed garlic, green chillies and washed keerai together without any oil. And 1/2 cup of water, close with lid cook for around 3 minutes.
  • By this time the green leaves reduce in quantity and absorb the water.
  • Open the lid, add turmeric powder, mix & close again for five more minutes. Cook in slow to medium flame.
  • Cook the keerai leaves for 5 to 7 minutes.
  • Switch off, let the leaves cool down and grind the cooked keerai mixture(leaves, garlic, green chillies) into a smooth paste as shown.
  • Now in a Kadai or pan, heat about a tablespoon of oil, add mustard and jeera seeds.
  • Let the seeds splutter and add chopped onions.
  • Add some asafoetida when the onions turn pink.
  • At this stage add chopped tomatoes and salt required for the masiyal/gravy.
  • Salt helps in cooking tomatoes fast.
  • Add sambar powder. You can adjust the spice level based on your liking.
  • Now add the ground, cooked green leaves and mix with onion, tomatoes.
  • Let the masiyal boil for two more minutes.
  • Do not over-cook the green leaves to avoid losing nutrients.
  • Switch off and serve with hot rice and a pickle.

Notes

Tips/notes: 1. Always cook green leaves immediately when they are fresh. 2. You can follow the same instructions to cook any type of green leafy vegetable. 3. Use salt carefully as keerai won't take much salt.

Nutrition

Calories: 100kcal
Keyword grrens curry, keerai kadaiyal, keerai masiyal
Tried this recipe?Let us know how it was!

 

Preparation:

  • Wash green leaves thoroughly 2 to 3 times.
  • Crush garlic, rinse and chop green chillies.
  • Chop onions, tomato and keep ready.

Recipe to make keerai masiyal:

  • First, in a pan take crushed garlic green chillies and washed keerai together without any oil. And 1/2 cup of water, close with lid, cook for around 3 minutes.

Keerai masiyal - garlic,greenchilli Keerai masiyal -washed leaves

Keerai masiyal -water Keerai masiyal -close with lid

  • By this time the green leaves reduce in quantity and absorb the water.
  • Open the lid, add turmeric powder mix & close again for five more minutes. Cook in slow to medium flame.

cook Keerai masiyal -turmeric

  • Cook the keerai leaves for 5 to 7 minutes.

Keerai masiyal -cooked Keerai masiyal -cooked

  • Switch off, let the leaves cool down and grind the cooked keerai mixture(leaves, garlic, green chillies) into a smooth paste as shown.

Keerai masiyal -blend Keerai masiyal -blend

  • Now in a Kadai or pan, heat about a tablespoon of oil, add mustard and jeera seeds.

Keerai masiyal -mustard Keerai masiyal -jeera

  • Let the seeds splutter and add chopped onions.
  • Add some asafoetida when the onions turn pink.

Keerai masiyal -onion Keerai masiyal -hing

  • At this stage, add chopped tomatoes and salt required for the masiyal/gravy.

Keerai masiyal -tomato Keerai masiyal -salt

  • Salt helps in cooking tomatoes fast.
  • Add sambar powder. You can adjust the spice level based on your liking.

Keerai masiyal -sambar powder

  • Now at the ground cooked green leaves and mix with onion, tomatoes.

Keerai masiyal -ground keerai

  • Let the masiyal boil for two more minutes.
  • Do not over-cook the green leaves to avoid losing nutrients.

Keerai masiyal -boil for 2 mins

  • Switch off and serve with hot rice and a pickle.

Keerai masiyal -ready

Tips/notes:

  1. Always cook green leaves immediately after buying, when they are fresh.
  2. You can follow the same instructions to cook any type of green leafy vegetable.
  3. Use salt carefully as keerai won’t take much salt.

You may like: Palak paneer

3 Comments

  1. With hot rice it is excellent recipe

  2. Pingback: Aloo Methi recipe | Vendhaya keerai urulai kilangu varuval | Sangskitchen

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