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Keerai Masiyal | Spinach Gravy

Keerai Masiyal | Spinach Gravy
Keerai Masiyal | Spinach Gravy
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryVeg
  • Cuisine TypeSouth Indian
  • Good for Lunch , Dinner
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About this Recipe

Amarnath leaves & small yellow dhal cooked along with ground coconut & other spices gives this simple but very tasty keerai masiyal. A very simple but filling recipe.

Ingredients & Quantity
  • Amarnath Leaves – 1 bunch
  • Small Yellow Dhal /Payatham Paruppu – 100 mg
  • Hing – 1 small piece
  • Turmeric Powder – 1 tsp
  • Grated Coconut – 100 mg
  • To Soak & Grind
  • Toor Dhal – 1 tblsp
  • Rice –1 tblsp
  • Cumin seeds – 1 tsp
  • Dry chili – 2
  • Salt – to taste
  • To Temper
  • Oil – 1 tsp
  • Mustard – 1/2 tsp
  • Urad dhal – ½ tsp
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How to cook?
  1. Wash and soak the items in “To Soak & Grind” for 1 hour except salt.
  2. Keerai Masiyal | Spinach Gravy
  3. Remove the root , wash and chop amaranth leaves.
  4. Keerai Masiyal | Spinach Gravy
  5. In a pressure cooker add yellow dhal, hing , chopped amaranth leaves and turmeric powder. Do not add salt as the quantity will reduce after cooking and it would become salty. Steam for 4 -5 whistles.
  6. Keerai Masiyal | Spinach Gravy
  7. Once the pressure is released open the cooker and check how much salt is needed.
  8. Keerai Masiyal | Spinach Gravy
  9. Grind the items mentioned in “To soak and grind” adding salt and coconut.
  10. Keerai Masiyal | Spinach Gravy
  11. Mash the spinach and add the ground mixture to the cooked spinach and cook in low flame for 8 to 10 mins adding little water to bring it to gravy consistency.
  12. Keerai Masiyal | Spinach Gravy
  13. Temper the items in “To Temper” table in the order given and garnish it on the spinach.
  14. Keerai Masiyal | Spinach Gravy
  15. Keerai masiyal is ready. Serve it with hot steaming rice.
  16. Keerai Masiyal | Spinach Gravy
Notes
  • You may use coconut oil for tempering.
  • Cooking in direct pressure cooker gives better results.
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