Palak keerai masiyal / Spinach masiyal recipe for rice is a healthy and yummy keerai recipe. Recent days I have been trying out varieties of Keerai masiyal and Keerai kadayal recipes for our lunch with arai keerai and mulai keerai. 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 Coimbatore Pannai keerai but I made it with Pasalai keerai i.e Palak in Hindi, Spinach in English. 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. Add few drops of ghee while mixing with plain rice. Tastes great !
Palak keerai masiyal recipe
Ingredients
Main Ingredients
- 2 cups Palak / Pasalai keerai /Spinach
- 1 to 2 Green chilli
- ¼ tsp Turmeric powder
- pinch Sugar
- Salt as needed
To temper
- 2 tsp Ghee
- ½ tsp Mustard seeds
- ½ tsp Urad dal
- ½ tsp Cumin seeds
- 1 Red chilli
- pinch Hing
- 1 Big onion or small onion
- 5 Garlic cloves (finely chopped)
Instructions
- 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 !
Notes
- 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.
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Try this easy, yummy Pasalai keerai masiyal for rice and enjoy adding ghee.
