Keerai masiyal /Mashed spinach can be prepared with any kind of keerai/spinach such as palak, sirukeerai, arakeerai or any other varieties. It tastes best with sirukeerai and palak keerai. I usually prepare this dish by using a tablespoon of split moong dhal but can be prepared as such also (without split moong dhal). Here I used sirukeerai.
keeerai/ spinach – 1 bunch
Pearl onions – 10nos
Green chilli – 2 nos (medium spiced)
Tomato – 1 (medium sized)
Jeera – 1 tbsp
Turmeric powder – 1 tsp
Garlic pods – 5 or 6
Split moong dhal – 1 tbsp ( optional)
Salt – to taste
Water – 2 tbsp ( if needed)
Nallennai (Sesame oil/ Gingely oil) – 2 tbsp
Mustard seeds – 1 tsp
Split urad dhal – 1 tsp
Curry leaves – a sprig
Red chilli – 1 no
Pearl onions (finely chopped) – 2nos
- Clean the spinach bunch for any weeds and then rinse it for about 2 to 3 times.
- In a pressure cooker, add all the items under Ingredients except salt. I have added the split moong dhal also here. Its optional only.
- Sprinkle little water ( very little) water to avoid burning of the ingredients. Then close the cooker .
- Allow it to cook at medium-high flame for about for 5 whistles.
- After the pressure has released, add salt and mash it with masher while its hot.
- For tempering, in a kadai heat the gingelly oil. Add the mustard seeds and let it splutter.
- Then add the split urad dhal amd let it turn golden brown.
- Then add the curry leaves, redchilli and finely chopped pearl onions. Allow the pearl onions to tuen golden brown.
- Now add these tempered items to the keerai masiyal and mix it well.
- Keerai masiyal is now ready to be served.
- While rinsing the greens/spinach, add a tablespoon of salt and turmeric powder and rinse well . This removes the toxic chemicals(if used and not organic) to some extent that are added for the growth of greens.
- If using palak keerai, you can use the bunch as it as but discard the stems that are very thick and fibrous.
- If using sirukeerai, you can use the tender stems as it gives an additional taste to the dish.
- If the keerai mixture is allowed to cool, then it will be difficult for mashing. So mash it while its hot.
- Adding split moong dhal gives this dish a differnt texture.
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