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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Yield / Serves
Amarnath Leaves â€“ 1 bunch
Small Yellow Dhal /Payatham Paruppu â€“ 100 mg
Hing â€“ 1 small piece
Turmeric Powder â€“ 1 tsp
Grated Coconut â€“ 100 mg
To Soak & Grind
Toor Dhal â€“ 1 tblsp
Rice â€“1 tblsp
Cumin seeds â€“ 1 tsp
Dry chili â€“ 2
Salt â€“ to taste
Oil â€“ 1 tsp
Mustard â€“ 1/2 tsp
Urad dhal â€“ Â½ tsp
Wash and soak the items in â€œTo Soak & Grindâ€ 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 â€œTo soak and grindâ€ 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 â€œTo Temperâ€ table in the order given and garnish it on the spinach.
Keerai masiyal is ready. Serve it with hot steaming rice.
- You may use coconut oil for tempering.
Cooking in direct pressure cooker gives better results.
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