Keerai Masiyal

Keerai - Greens

There are different types of Greens available in India. Some are good for Poriyal and some for Masiyal, while yet there are some that tastes great in Chutnies / Gravies / Kuzhambu. Each variety has a bevy of benefits. I like Pasalai keerai because it is easy to clean and pick.

Here is regional recipe - Chettinad style of cooking Keerai. Simple and delicious.

Makes a complete meal with Rice, Rasam and Ennai Vazhakkai. Tastes delicious with Ghee and rice.

Ingredients:

Pasala Keerai - 1 bunch

Small Onions - 7 - 10, cut into 2

Tomato - 1, chopped

Green Chillies - 2, slit

Jeera - 1/2 tsp

Cooked Moong Dal - 1/4 cup

Tamarind Paste - 1/4 tsp

Sambhar Powder - 1/4 tsp

Salt to taste

Method:

Pick and wash  the greens.

Add chopped onions, tomatoes, chillies, jeera and dal.



Cover and cook until soft, adding very little water.

Mash using a potato masher.

Add thick tamarind extract, sambhar powder and salt to taste. 

 



Bring to a boil. Simmer for 2 minutes and serve.