Palak keerai masiyal recipe | Spinach masiyal recipe for rice is a healthy and yummy keerai recipe. Recent days I have been trying out varieties of Keerai masiyal and Keerai kadayal recipes for our lunch with arai keerai and mulai keerai. Mostly I try to make a simple keerai masiyal or kadayal recipe without dal and coconut. I feel addition of dal or coconut gives more yield and tastes more like kootu but I wanted to consume more keerai. So I make it plain with simple tempering.
Recently I came across this Kongu style keerai masiyal without dal and coconut in Chef Deena’s YouTube channel. Actually they showed it with Coimbatore Pannai keerai but I made it with Pasalai keerai i.e Palak in Hindi, Spinach in English. It came out so well and tasty.
Friends, do try this simple and easy Coimbatore Kongu style Keerai masiyal recipe. You will love it like me. Add few drops of ghee while mixing with plain rice. Tastes great !
Quick Notes for US & Abroad Kitchens
- Spinach Variety: Pre-washed baby spinach tubs (Costco, Trader Joe’s, Tesco) work perfectly without soaking. If using mature bunch spinach, trim thick fibrous stems before cooking.
- Mashing Technique: If a traditional wooden mathu is unavailable, use an immersion blender on the lowest speed for 2 short pulses, or use a potato masher. Avoid fine pureeing to preserve the authentic masiyal texture.
- Green Retention: Cook spinach uncovered on medium flame. Covering the pan traps volatile acids and turns the greens dull olive brown.
Palak keerai masiyal recipe
Ingredients
Main Ingredients
- 2 cups Palak / Pasalai keerai /Spinach (about 60 g)
- 1 to 2 Green chilli
- ¼ tsp Turmeric powder (about 0.75 g)
- pinch Sugar a pinch
- Salt as needed
To temper
- 2 tsp Ghee (10 ml)
- ½ tsp Mustard seeds (about 1 g)
- ½ tsp Urad dal (about 1 g)
- ½ tsp Cumin seeds (about 1 g)
- 1 Red chilli
- pinch Hing a pinch
- 1 Big onion or small onion (about 100 g)
- 5 Garlic cloves (about 15 g; finely chopped)
Instructions
- Wash and chop the palak leaves roughly. Cook it with green chilli, turmeric powder, a pinch of sugar and salt adding required water in a kadai.
- Cool down the mixture and grind to a smooth paste. Instead of grinding the keerai, you can mash it with a masher too. Heat ghee in a small kadai.
- Splutter mustard seeds, urad dal, cumin seeds, red chilli and hing. Saute onion, garlic cloves till transparent. Add to the ground palak. Mix well and serve with plain rice adding ghee. Enjoy !
Notes
- Adding a pinch of sugar and turmeric powder while cooking palak helps to retain its bright green color.
- Adjust the quantity of green chilli as per your taste.
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Frequently Asked Questions
Yes. You can use arai keerai, mulai keerai, amaranth, or other tender leafy greens. Adjust the cooking time based on the greens.
Yes. Use any cooking oil for tempering if you prefer. Ghee gives the masiyal a richer flavor but is optional.
Serve it with plain rice and a few drops of ghee, along with poriyal, appalam, or your favorite South Indian side dish.
Cool it promptly, refrigerate it in a covered container, and use it within 2 days. Reheat thoroughly before serving.
Try this easy, yummy Pasalai keerai masiyal for rice and enjoy adding ghee.
