Keerai Masiyal recipe is a nutritious dish that is primarily served in Tamilnadu villages. You can eat it with lunch or make a keerai sadam by combining it with hot rice and ghee. This recipe includes an optional last step of ghee tempering. The dish becomes more flavorful and delectable with an earthy touch when it is prepared with a mud pot, also known as a Keerai kadaiyal mun satti in Tamil Nadu.
Ingredients
- 1 Bunch Mulai Keerai
- 4-5 Small Onion / Shallot
- 1 Garlic Clove
- 1 Green chilli
- 1 tsp Cumin Seeds
- 1/2 tsp Urad dal
- 1 Red Chilli
- Salt
- Ghee
Directions
- Remove roots, check for pests and take good Keerai.
- Soak it in water mixed with salt and turmeric for 5 mins.
- Then rinse it with water for two to three times.
- Drain it and chop keerai.
- Add mulai keerai in a mud pot with little water, chopped onions, green chilli and cook it in medium flame for 5 to 10 mins till it gets mashed well.
- Finally add crushed garlic with skin and just stir once.
- Switch off the flame.
- Mash it thoroughly with salt using traditional mathu or the back of a round ladle.
- Heat ghee in a kadai, add cumin seeds, urad dal and red chilli, once urad dal turns golden, just remove it from flames and pour it on top of prepared keerai which is optional.
- Keerai Masiyal is Ready.
- Can mix it with ghee and hot rice or can be served for lunch.
Keerai Masiyal recipe
Keerai Masiyal recipe is a nutritious dish that is primarily served in Tamilnadu villages. You can eat it with lunch or make a keerai sadam by combining it with hot rice and ghee. This recipe includes an optional last step of ghee tempering. The dish becomes more flavorful and delectable with an earthy touch when it is prepared with a mud pot, also known as a Keerai kadaiyal mun satti in Tamil Nadu.
⏲️ Prep Time
15 mins
⏲️ Cook Time
10 mins
🍴 Serves
4
🍲 Meal
Side Dish
Ingredients
- 1 Bunch Mulai Keerai
- 4-5 Small Onion / Shallot
- 1 Garlic Clove
- 1 Green chilli
- 1 tsp Cumin Seeds
- 1/2 tsp Urad dal
- 1 Red Chilli
- Salt
- Ghee
Directions
- Remove roots, check for pests and take good Keerai.
- Soak it in water mixed with salt and turmeric for 5 mins.
- Then rinse it with water for two to three times.
- Drain it and chop keerai.
- Add mulai keerai in a mud pot with little water, chopped onions, green chilli and cook it in medium flame for 5 to 10 mins till it gets mashed well.
- Finally add crushed garlic with skin and just stir once.
- Switch off the flame.
- Mash it thoroughly with salt using traditional mathu or the back of a round ladle.
- Heat ghee in a kadai, add cumin seeds, urad dal and red chilli, once urad dal turns golden, just remove it from flames and pour it on top of prepared keerai which is optional.
- Keerai Masiyal is Ready.
- Can mix it with ghee and hot rice or can be served for lunch.
