Keerai Masiyal | Spinach Gravy
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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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Ingredients
- 1 bunch Amarnath Leaves
- 100 mg Small Yellow Dhal Payatham Paruppu
- 1 piece Hing small
- 1 tsp Turmeric Powder
- 100 mg Coconut Grated
To Soak & Grind
- 1 tbsp Toor Dal
- 1 tbsp Rice
- 1 tsp Cumin seeds
- 2 Dry chili
- Salt to taste
To Temper
- 1 tsp Oil
- 1/2 tsp Mustard
- ½ tsp Urad dal
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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.
Notes
- You may use coconut oil for tempering.
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Cooking in direct pressure cooker gives better results.
Recipe Nutrition
Calories: 140 kcal | Carbohydrates: 12 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Sodium: 18 mg | Potassium: 191 mg | Fiber: 4 g | Sugar: 3 g | Vitamin A: 222 IU | Vitamin C: 33 mg | Calcium: 18 mg | Iron: 2 mg
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