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December 15, 2023

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

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Pasalai keerai 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.

 Pasalai keerai masiyal without dal

Palak keerai masiyal recipe

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

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)
  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.
  • 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.
  • Pasalai keerai masiyal
  • 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 !Pasalai keerai masiyal


  • 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.

Pasalai keerai masiyal

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