Keerai Masiyal Recipe | Simple Steamed Spinach with Tadka | Tamil Nadu Recipe
Indulge in the vibrant Flavors of Tamil Nadu with the Keerai Masiyal Recipe, that is a wholesome spinach delight bursting with tradition and flavours. Serve it along with rice, rasam, sambar or even a north indian dal tadka and phulkas.
The Keerai Masiyal Recipe is a simple wholesome recipe that you can make with any kind of greens. like Arai Keerai or Thandu Keerai or Amaranth Greens or Beet Greens or Radish Greens or Spinach Greens. The recipe of Keerai Masiyal is a favorite recipe among South Indians and served most often along with Sambar, Rasam and another vegetable for lunch.
I like to leave mash it with a masher as thats how my mom made it and my memories only crave for that. Whichever way you wish to serve, the Keerai Masiyal Recipe brings out the flavors of the greens and also delicious taste from the subtle spices.
Spinach is also one the many green leafy vegetables that have been recommended by nutritionist over the years to avoid the risk of developing diabetes.
The recipe just used basic flavors from cumin, mustard, curry leaves and asafoetida and not to miss the roasted urad dal that adds to the crunch of the Keerai Masiyal.
Serve Keerai Masiyal recipe with Steamed rice, Beetroot Sambar and papad or even a north indian meal along with Dal Tadka and Phulka
If you like this recipe, try more recipes with green leafy veggies
15 M
20 M
35 M
4 Servings
Ingredients
- 500 grams Spinach Leaves (Palak) , finely chopped
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 sprig Curry leaves
- 1 pinch Asafoetida (hing)
- Salt , to taste
- 1 teaspoon Sesame (Gingelly) Oil
How to make Keerai Masiyal Recipe | Simple Steamed Spinach with Tadka | Tamil Nadu Recipe
To begin making the Keerai Masiyal Recipe, we will first cook the keerai.
Add the chopped keerai/ spinach in the pressure cooker, sprinkle some salt, add a tablespoon of water and cover the cooker. Place the weight on and pressure cooker for just one whistle. As soon as you hear one whistle, turn off the heat and release the pressure immediately by placing the cooker under running cold water. This will release the pressure immediately and stop the cooking process immediately.
Open the cooker and you will notice the keerai (greens) are lightly steamed and has a fresh green colour.
Our next step is to season the Keerai Masiyal to give it taste.
Heat a teaspoon of sesame oil in a wok or a kadai; add the mustard seeds, cumin seeds, curry leaves and allow it to crackle. Stir in the asafoetida and finally the steamed keerai and stir fry it until the keerai gets well coated with the spices. After about a minute turn off the heat.
Transfer the Keerai Masiyal to a serving bowl and serve hot.Serve Keerai Masiyal recipe with Steamed rice, Beetroot Sambar and papad or even a north indian meal along with Dal Tadka and Phulka
