Keerai Masiyal: A Traditional Spinach Curry from Tamil Nadu

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Keerai Masiyal, a traditional Tamil Nadu dish, is a simple yet flavourful spinach mash that showcases the richness of South Indian cuisine. This dish is made with a variety of leafy greens, such as amaranth or spinach, cooked with a blend of spices and sometimes coconut, creating a deliciously creamy and healthy side dish. It is often served with rice, roti, or as a complement to other South Indian meals.

Details

Course Side Dish
Cuisine Tamil Nadu, India
Servings 4-6 people
Preparation Time 15 minutes
Cooking Time 20 minutes
Calories Approximately 120 per serving

Ingredients

  • 2 cups leafy greens (spinach, amaranth, or any other local variety)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small tomato, diced
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder (optional)
  • Salt to taste
  • 2 tablespoons coconut oil or vegetable oil
  • 2 tablespoons grated coconut (optional)
  • 2 tablespoons water or as needed
  • Fresh coriander leaves for garnish

Method

  1. Wash the leafy greens thoroughly and chop them into small pieces. Set aside.
  2. In a pan, heat the oil over medium heat. Add the mustard seeds and cumin seeds. Let them sizzle for a few seconds.
  3. Add the chopped onion and sauté until it turns translucent.
  4. Add the minced garlic and sauté for another minute until fragrant.
  5. Add the diced tomato and cook until it is soft and mushy.
  6. Add the turmeric powder, red chilli powder (if using), and salt. Mix well.
  7. Add the chopped leafy greens to the pan and stir well. Cook until the greens are wilted and the mixture is well combined.
  8. If using coconut, add it to the pan and stir well.
  9. Add the water and continue to cook until the mixture reaches the desired consistency. You can mash the greens slightly to achieve a semi-smooth texture.
  10. Garnish with fresh coriander leaves and serve hot with rice or roti.

Special Note

Keerai Masiyal is a dish that holds a special place in many Tamil households, often served during family gatherings and festivals. The simplicity of this dish, combined with its rich flavor profile, makes it a staple in South Indian cuisine. I particularly enjoy this dish because it reminds me of my grandmother’s cooking, who would often prepare it with fresh greens from our garden. The aroma of the mustard seeds and cumin seeds sizzling in oil, followed by the sweetness of the coconut, is a sensory experience that brings back fond memories of home.

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