Keerai Masiyal Recipe
Seasoned Mashed Spinach or Keerai Mashiyal is actually what the name says it is. Keerai is greens and Mashiyal implies mashed. This dish is only cooked, mashed and gently seasoned greens. It is transparent green power in each sense. The seasoning and spices are insignificant, similarly as with most regular recipes from my conventional cuisine. This draws out the freshness and kind of the greens.
This is then simply cooked with salt for a couple of minutes and seasoned. This preparation must be fairly similar to a thicker sauce in consistency and sensibly smooth in texture. Seasoning is regularly in oil, over that dried red chillies, a little asafetida, mustard seeds, and split urad lentils/Black gram. A few people, including maternal grandmothers, additionally include toasted and a little finely chooped coconut when seasoning. You will very prefer it as such. Seasoned Mashed Spinach or Keerai Mashiyal is ordinarily served as an afterthought with Sambhar and rice. You will likewise adore it with rice and yogurt.
Keerai Masiyal Recipe
Ingredients
- 1/4 cup Toor Dhal
- 3-4 curry leaves
- 1/4 tbsp Mustard seeds
- 3 cups Spinach (or any other greens)
- 5 cloves Garlic (chop 1 clove for tempering)
- 2 Green Chillies
- 1 Red Chilli
- 1/4 Finely chopped onion
- 1 Finely choped tomato
- Salt to taste
- Oil
Instructions
- Pick the leaves alongside some piece of the stem (delicate part) and wash them well. Submerge the leaves, for 30 minutes, in water to which about a few tsps of salt has been included. This guarantees any small scale level critters are dealt with! Drain the water out and flush the leaves two or multiple times.
- Gently steam cook or microwave the spinach leaves with almost no water. More often than not, turmeric use to be included along with the spinach leaves during cooking. You can include turmeric a lot later since it keeps the Mashiyal a decent splendid green shading as opposed to a marginally yellowish green. The taste is much the equivalent and its simply an issue of inclination. Likewise turmeric goes about as an antiseptic.
- Give the spinach a chance to cool and after that crush them well. Then again, separate the leaves utilizing a hand blender. Customarily, the leaves must not be pureed fine but rather have a touch of surface to them. I incline toward mine pureed.
- Put the pounded spinach into a container and spot it on the stove top. Add salt to taste and turmeric and simply heat to the point of boiling and afterward given it a chance to stew for 2 to 3 minutes. Take it off the warmth. Move the Mashiyal into a serving dish.
- In a little skillet, heat the sesame seed oil and include the mustard seeds. When they splutter, include the dark gram lentils. Blend till they begin browning and afterward include the asafoetida powder and the red chillies. Try not to give it a chance to consume. Blend on more than one occasion and empty the tempering into the crushed spinach.
- Blend well and serve warm as a side dish with rice..
