Keerai Masiyal also called Keerai Kadayal is another type of spinach curry and this time only the method of preparation vary. Personally, I am a huge fan of this dish and it is so comforting. It can be served with steamed or cooked rice and a spicy side such as potato fry or colocasia fry or plantain fry. It’s so simple and awesome. Try this dish and let me know how it turns out.
Preparation time: 30 minutes
No. of servings: 6
Spice level: 3 out of 5
- Spinach – 1/2 lb or 225 gram
- Oil – 1 tsp
- Cumin seeds – 1 tsp
- Garlic pods – 4
- Pearl onions or small onions – 7 to 8 (peeled and cut into halves)
- One big tomato
- Green chilies – 4
- Toor dal – 1 cup (can substitute with moong dal)
- Turmeric powder – 3/4 tsp
- Oil – 1tsp
- Mustard seeds – 1 tsp
- Urad dal – 1 tsp
- Dry red chilies – 2
- A few curry leaves
- A pinch of asafoetida
Method of Preparation:
- Heat oil in a pressure cooker and add cumin seeds, garlic, pearl onions and saute for a couple of minutes.
- Add tomatoes, 1/2 tsp of turmeric powder and a little salt and saute for another 2 to 3 minutes.
- Wash and add toor dal and 2 and 1/2 cups of water and cook pressure cook for 3 whistles or until toor dal is mashed along with other ingredients. Do not over cook.
- Heat 1/2 cup of water in a sauce pan and add chopped spinach, little salt and 1/4 tsp of turmeric powder and cook until tender.
- Remove from heat and add it to cooked dal mixture and mash with a wooden churner used for churning buttermilk (called more mathu in Tamil).
- Heat the mixture over medium heat until everything comes together for about 2 to3 minutes.
- On the other side heat some oil for tempering and add mustard seeds. When it splutters add the other ingredients and fry till urad dal is golden brown.
- Add this to the Keerai masiyal and mix well. Serve hot with cooked rice.