Palak Keerai Masiyal | Pasalai Keerai masiyal without Dal | Spinach Masiyal

Recent days I have been trying out varieties of Keerai masiyal and Keerai kadayal recipes for our lunch. Mostly I try to make a simple keerai masiyal or kadayal recipe without dal and coconut. I feel addition of dal or coconut gives more yield and tastes more like kootu but I wanted to consume more keerai. So I make it plain with simple tempering.

Recently I came across this Kongu style keerai masiyal without dal and coconut in Chef Deena’s YouTube channel. Actually they showed it with Panna keerai but I made it with pasalai keerai i.e Palak. It came out so well and tasty.

Friends, do try this simple and easy Coimbatore Kongu style Keerai masiyal recipe. You will love it like me.

 

Palak keerai masiyal recipe

Palak keerai masiyal recipe | Pasalai keerai kadayal recipe

 

Cuisine: Tamil nadu

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Palak / Pasalai keerai /Spinach - 2 cups Green chilli - 1 Turmeric powder - 1/4 tsp Sugar - a pinch Salt - as needed To temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Cumin seeds - 1/2 tsp Red chilli - 1 Hing – a pinch Big onion or small onion - 1 or 10 Garlic cloves - 5 (finely chopped)

HOW TO MAKE PASALAI KEERAI MASIYAL

1. Wash and chop palak leaves roughly.
2. Cook it with green chilli, turmeric powder, sugar and salt.
3. Cool down and grind to a smooth paste.
4. Temper mustard seeds, urad dal, red chilli, hing and cumin seeds in ghee.
5. Saute onion, garlic cloves till transparent. 
6. Add to palak and mix well. Serve with rice adding ghee.

METHOD - STEP BY STEP PICTURES

Wash and chop the palak leaves roughly. Cook it with green chilli, turmeric powder, a pinch of sugar and salt adding required water in a kadai. Cool down the mixture and grind to a smooth paste.  Instead of grinding the keerai, you can mash it with a masher too. Heat ghee in a small kadai. Splutter mustard seeds, urad dal, cumin seeds, red chilli and hing.  Saute onion, garlic cloves till transparent. Add to the ground palak. Mix well and serve with plain rice adding ghee. Enjoy !

Note

Adding a pinch of sugar and turmeric powder while cooking palak helps to retain its bright green color. Adjust the quantity of green chilli as per your taste.

Try this easy, yummy Pasalai keerai masiyal for rice and enjoy adding ghee.