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.

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

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.


Nithya said…
This is simple and tasty :)
Anonymous said…
This looks yummy and delicious... always been my favourite.
Santosh Bangar said…
simple and healthy. green colour looks nice
1st time here do visit
Mina Joshi said…
THis looks delicious
Kalpana Sareesh said…
simple n love greens ..
Rujuta said…
Lovely recipe and gr8 clicks..
Thanks for sharing the recipe and letting us know more abt Chettinad style of cooking.......
Best Wishes
Suma Gandlur said…
We make almost a similar version in Andhra with out the addition of veggies and dal.

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