Keerai Masiyal
Tamil Brahmin everyday side — boiled and mashed greens (araikeerai / sirukeerai / palak) tempered with mustard, asafoetida and dried red chilli in coconut oil. Served with rice and sambar; the iron-rich, low-fuss vegetable course of an Iyer thali.
Ingredients
- Asafoetida — 1 g
- Coconut Oil — 15 g
- Curry Leaves — 2 g
- salt — 4 g
- Mustard Seeds (Black) — 3 g
- Spinach (Palak) — 250 g (cleaned-chopped)
- green moong dal (optional) — 30 g
- dry red chillies — 2 g
- Turmeric — 1 g
- Urad Dal — 5 g
Method
- Wash 250 g of greens (araikeerai / sirukeerai / palak) thoroughly. Chop coarsely.
- Boil 30 g moong dal with 200 ml water and a pinch of turmeric until soft (~10 min). Lightly mash.
- Add the chopped greens to the cooked dal with 100 ml water and salt. Cook covered for 5 minutes till the greens wilt and turn glossy dark green.
- Mash gently with a wooden mathu (whisk) — keep some texture, do not puree.
- In a tempering pan, heat 15 g coconut oil. Splutter mustard seeds, then add urad dal, dried red chilli, asafoetida and curry leaves.
- Pour the tempering over the masiyal. Mix once, switch off, serve immediately with rice and sambar.
Common questions
- How many calories in one plate of Keerai Masiyal?
- 85 kcal per plate.
- How much cooking time?
- 20 min — 8 min prep, 12 min cooking.