Keerai masiyal recipe | Keerai kadayal | Green leaves curry

Keerai masiyal is a South Indian recipe prepared by leafy greens like amaranth (siru keerai in Tamil), fenugreek (methi/vendhayakeerai in Tamil). You can make this keerai masiyal using spinach also.

Today I will show how to prepare siru keerai masiyal which is a healthy and delicious food item served for rice, Idli and dosa in South India. The method is very simple and you can make it within 20 to 30 minutes.

I have posted another keerai kootu recipe in which cooked dal used in its preparation. There are many varieties of preparation available in many parts of India. This masiyal or keerai kadayal is a mild version that is suitable for kids and elders. You can alter the spice level. You can use a wooden material called Matthu and a mud pot to mash this keerai(also used for items like cooked dal). But nowadays in this fast world, blending in mixer makes things easier. Still, if you have time and opt for the traditional methods use matthu to mash cooked keerai leaves.

Everyone knows about the multiple benefits of green leafy vegetables and we’ll see a few important ones here.

It is a universally acknowledged food fact that leafy green vegetables are among nature’s best nutrition supplements.

They come packed with iron, calcium, vitamins, antioxidants and fiber and or vital components of a healthy balanced diet.

Including these green leafy vegetables twice per week in our food menu is a wiser option.

For more veg gravies click here:

Dal

Paruppu rasam

Keerai kootu

Pudalangai kootu

Karuvepilai kuzhambu

Let us see the recipe video of this keerai masiyal:

Keerai masiyal recipe | Green Leaves curry

Sangskitchen

Keerai masiyal, is South Indian recipe prepared by leafy Greens like amaranth (siru keerai in Tamil), fenugreek (methi/vendhayakeerai)in Tamil. You can make this keerai masiyal using spinach also.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine Indian

Servings 4

Calories 100 kcal

Ingredients

  

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Ingredients:

• 1 bunch fresh Siru keerai or any other green leaves
• 6 garlic pods
• 2 green chillies
• ¼ tsp turmeric powder
• 1 tsp mustard seeds
• 1 tsp cumin / jeera seeds
• 8 shallots or one big onion
• ¼ tsp hing/asafoetida
• 1 big tomato
• 1 tsp crystal salt
• ½ tsp sambar powder
• 1 tsp ghee to garnish (optional)

Instructions

 

Preparation:

• Wash green leaves thoroughly 2 to 3 times.
• Crush garlic, rinse and chop green chillies.
• Chop onions, tomato and keep ready.

Recipe to make keerai masiyal:

• First in a pan take crushed garlic, green chillies and washed keerai together without any oil. And 1/2 cup of water, close with lid cook for around 3 minutes.
• By this time the green leaves reduce in quantity and absorb the water.
• Open the lid, add turmeric powder, mix & close again for five more minutes. Cook in slow to medium flame.
• Cook the keerai leaves for 5 to 7 minutes.
• Switch off, let the leaves cool down and grind the cooked keerai mixture(leaves, garlic, green chillies) into a smooth paste as shown.
• Now in a Kadai or pan, heat about a tablespoon of oil, add mustard and jeera seeds.
• Let the seeds splutter and add chopped onions.
• Add some asafoetida when the onions turn pink.
• At this stage add chopped tomatoes and salt required for the masiyal/gravy.
• Salt helps in cooking tomatoes fast.
• Add sambar powder. You can adjust the spice level based on your liking.
• Now add the ground, cooked green leaves and mix with onion, tomatoes.
• Let the masiyal boil for two more minutes.
• Do not over-cook the green leaves to avoid losing nutrients.
• Switch off and serve with hot rice and a pickle.

Notes

Tips/notes: 1. Always cook green leaves immediately when they are fresh. 2. You can follow the same instructions to cook any type of green leafy vegetable. 3. Use salt carefully as keerai won't take much salt.

Nutrition

Calories: 100kcal

Keyword grrens curry, keerai kadaiyal, keerai masiyal

Tried this recipe?Let us know how it was!

Preparation:

• Wash green leaves thoroughly 2 to 3 times.
• Crush garlic, rinse and chop green chillies.
• Chop onions, tomato and keep ready.

Recipe to make keerai masiyal:

• First, in a pan take crushed garlic green chillies and washed keerai together without any oil. And 1/2 cup of water, close with lid, cook for around 3 minutes.

• By this time the green leaves reduce in quantity and absorb the water.
• Open the lid, add turmeric powder mix & close again for five more minutes. Cook in slow to medium flame.

• Cook the keerai leaves for 5 to 7 minutes.

• Switch off, let the leaves cool down and grind the cooked keerai mixture(leaves, garlic, green chillies) into a smooth paste as shown.

• Now in a Kadai or pan, heat about a tablespoon of oil, add mustard and jeera seeds.

• Let the seeds splutter and add chopped onions.
• Add some asafoetida when the onions turn pink.

• At this stage, add chopped tomatoes and salt required for the masiyal/gravy.

• Salt helps in cooking tomatoes fast.
• Add sambar powder. You can adjust the spice level based on your liking.

• Now at the ground cooked green leaves and mix with onion, tomatoes.

• Let the masiyal boil for two more minutes.
• Do not over-cook the green leaves to avoid losing nutrients.

• Switch off and serve with hot rice and a pickle.

Tips/notes:

1. Always cook green leaves immediately after buying, when they are fresh.
2. You can follow the same instructions to cook any type of green leafy vegetable.
3. Use salt carefully as keerai won’t take much salt.

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