Keerai Masiyal or Mashed Spinach is the most easiest South Indian side-dish. Its packed with wonderful nutrients and an amazing fresh flavor! This traditional dish has only Spinach. The additional flavor comes from the tempering. This dish goes well with rice, vathakozhambu, sambar.. almost every south indian entrée. What's better? You don't have to chop the spinach. Just wash, clean and cook!
Serves: 2
Ingredients:
Spinach - 2 bunches
Jeera - 1/4 teaspoon
Urad dhall - 1/4 teaspoon
Mustard - 1/4 teaspoon
Coconut Oil - 1 tablespoon
More Milaga ( Dry Chillies saoked in buttermilk) - 2-3
Salt - to taste
Method:
1. Wash and clean the spinach. Add the spinach to a hot kadai. Cook and cover. Do not add water. The spinach will let out some water that is more than sufficient for the final texture.
2. Once the spinach is cooked, let it cool and blend it in a mixer for a few seconds. Take care not to mash the spinach a lot.
3. Heat coconut oil and temper it with mustard, jeera, urad dhall and more milaga. Add this to the mashed spinach along with salt.
Keerai Masiyal is ready to serve! Enjoy with rice and a dollop of ghee. It's heaven!
Serves: 2
Ingredients:
Spinach - 2 bunches
Jeera - 1/4 teaspoon
Urad dhall - 1/4 teaspoon
Mustard - 1/4 teaspoon
Coconut Oil - 1 tablespoon
More Milaga ( Dry Chillies saoked in buttermilk) - 2-3
Salt - to taste
Method:
1. Wash and clean the spinach. Add the spinach to a hot kadai. Cook and cover. Do not add water. The spinach will let out some water that is more than sufficient for the final texture.
2. Once the spinach is cooked, let it cool and blend it in a mixer for a few seconds. Take care not to mash the spinach a lot.
3. Heat coconut oil and temper it with mustard, jeera, urad dhall and more milaga. Add this to the mashed spinach along with salt.
Keerai Masiyal is ready to serve! Enjoy with rice and a dollop of ghee. It's heaven!
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