Connect Me

facebookgoogle plusInstagramPInterest

Keerai Masiyal | Spinach Gravy

Keerai Masiyal

One more of my old post got repainted today!!! This post was written in June but I felt it needed some better photographs.

Vacation begins for us at my mom’s place in Chennai. As usual my mom asked me to list down my favorite food so that she can prepare for me. This time for a change I am going to shoot all of them and put in my blog.
Amarnath leaves & small yellow dhal cooked along with ground coconut & other spices gives this simple but very tasty keerai masiyal.

Pin:https://www.pinterest.com/pin/402931497894470757/

You will be seeing a different kitchen and different properties in my photos. It is so relaxing when you are just taking only photos rather than cooking & taking them. Here goes the first recipe by my mom Mrs.Brema Ramachandran.
Keerai Masiyal

Keerai Masiyal
Recipe Cuisine : Indian | Soak time :30 min
Preparation Time : 10 mins | Cooking Time : 20 mins
Yields : 5 people | Gas : Low Flame

Ingredients
Amarnath Leaves – 1 bunch
Small Yellow Dhal /Payatham Paruppu – 100 mg
Hing – 1 small piece
Turmeric Powder – 1 tsp
 Grated Coconut – 100 mg
To Soak & Grind
Toor Dhal – 1 tblsp

Rice –1 tblsp
Cumin seeds – 1 tsp
Dry chili – 2
Salt – to taste

To Temper
Oil – 1 tsp
Mustard – 1/2 tsp
Urad dhal – ½ tsp

Measurements
1 tsp = 5ml
1 tblsp – 15 ml
1 cup = 200 ml


Spinach Gravy


Preparation
1.       Wash and soak the items in “To Soak & Grind” for 1 hour except salt.



2.       Remove the root , wash and chop amaranth leaves.



3.       In a pressure cooker add yellow dhal, hing , chopped amaranth leaves and turmeric powder. Do not add salt as the quantity will reduce after cooking and it would become salty.



4.       Steam for 4 -5 whistles.

5.       Once the pressure is released open the cooker and check how much salt is needed.

6.       Grind the items mentioned in “To soak and grind” adding salt and coconut.



7.       Mash the spinach and add the ground mixture to the cooked spinach and cook in low flame for 8 to 10 mins adding little water to bring it to gravy consistency.




8.       Temper the items in “To Temper” table in the order given and garnish it on the spinach.














Keerai masiyal is ready. Serve it with hot steaming rice.

Spinach Gravy



Notes
  • You may use coconut oil for tempering.
  • Cooking in direct pressure cooker gives better results.