Keerai Masiyal

Name: Keerai Masiyal
Cuisine: American
Ingredients: 2 bunch palak /spinach; 2 green chillies; 3 tbsp fresh grated coconut; 1 tsp coconut oil; 1/2 tsp mustard seeds; 1/2 tsp udad dhall + chanadhall; 1 dry red chilli; as needed Salt

Priya Vijaykrishnan @cook_17282497

Keerai Masiyal is a typical south Indian dish made mostly in TamilNadu . This is very simple to make but it is filled with rich nutrients. "Keerai" means any green leafy vegetable and "Masiyal" means mashed . Basically this is a dish prepared by blanching and then mashing the green leafy vegetable. I like to make this using palak ,you can also use "siru keerai" (green variety of amaranth leaves ) or "arai keerai " also .

Priya Vijaykrishnan @cook_17282497

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Ingredients

2 bunchpalak /spinach
2green chillies
3 tbspfresh grated coconut
1 tspcoconut oil
1/2 tspmustard seeds
1/2 tspudad dhall + chanadhall
1dry red chilli
as neededSalt

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Steps

1

Clean the spinach properly, remove any unwanted weeds and thick stems if any. Wash it multiple times and the roughly chop it and keep ready. Never wash the greens after chopping them.
2

In a broad vessel, add the chopped spinach, 2 green chillies,1/4 cup.water, pinch of salt and sugar and cook for 4-5 mins till the spinach leaves are cooked well and raw flavor is gone. Let it cool.
3

In a mixie jar, add the cooked spinach after draining the excess water and grind it coarsely with fresh coconut. You just have to pulse the mixie 1 or 2 times till the spinach and coconut blend well. We don't have to make it a puree.
4

Heat coconut oil in a small kadai and prepare the tempering of mustard seeds, udad + chanadhall and dry red chillies and pour it over the keerai Masiyal. Yummy Masiyal is ready. Serve with hot rice or as an accompaniment to sambar or avial or kootu.