Keerai masiyal / Mashed spinach

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.

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Ingredients:

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)

For tempering:

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

Method:

  1. Clean the spinach bunch for any weeds and then rinse it for about 2 to 3 times.
  2. In a pressure cooker, add all the items under Ingredients except salt. I have added the split moong dhal also here. Its optional only.
  3. Sprinkle little water ( very little) water to avoid burning of the ingredients. Then close the cooker .
  4. Allow it to cook at medium-high flame for about for 5 whistles.
  5. After the pressure has released, add salt and mash it with masher while its hot.
  6. For tempering, in a kadai heat the gingelly oil. Add the mustard seeds and let it splutter.
  7. Then add the split urad dhal amd let it turn golden brown.
  8. Then add the curry leaves, redchilli and finely chopped pearl onions. Allow the pearl onions to tuen golden brown.
  9. Now add these tempered items to the keerai masiyal and mix it well.
  10. Keerai masiyal is now ready to be served.

Note:

  • 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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