Keerai Masiyal | Spinach Gravy
About Keerai Masiyal | Spinach Gravy
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.
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Recipe Time & More
Ingredients
- 1 bunch Amarnath Leaves
- 100 mg Small Yellow Dhal Payatham Paruppu
- 1 piece asafoetida small
- 1 tsp Turmeric Powder
- 100 mg Coconut Grated
To Soak & Grind
- 1 tbsp Toor Dal
- 1 tbsp Rice
- 1 tsp cumin seed
- 2 Dry chili
- Salt to taste
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Instructions
- Wash and soak the items in “To Soak & Grind†for 1 hour except salt.
- Remove the root , wash and chop amaranth leaves.
- 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.
- Once the pressure is released open the cooker and check how much salt is needed.
- Grind the items mentioned in “To soak and grind†adding salt and coconut.
- 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.
- Temper the items in “To Temper†table in the order given and garnish it on the spinach.
- Keerai masiyal is ready. Serve it with hot steaming rice.
Recipe Notes
- You may use coconut oil for tempering.
-
Cooking in direct pressure cooker gives better results.
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Recipe Nutrition
Calories: 140kcal | Carbohydrates: 12g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 18mg | Potassium: 191mg | Fiber: 4g | Sugar: 3g | Vitamin A: 222IU | Vitamin C: 33mg | Calcium: 18mg | Iron: 2mg
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Neeru Srikanth
3 Comments
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I’m excited to make this at home!
I’m excited to make this at home!
So delicious! Excited to make it.