How to Winter Eating on a Dime Spinach Dal Curry/Siru Keerai Masiyal

How to Winter Eating on a Dime Spinach Dal Curry/Siru Keerai Masiyal Delicious, fresh and tasty.

Spinach Dal Curry/Siru Keerai Masiyal. Keerai Masiyal translates to "mashed spinach". First cook the greens along with other ingredients and mash it. Traditionally the cooked spinach is mashed with a laddle called as "mathu katai" which is made of wooden.

Heat oil in a small pan, add mustard, asafetida, cumin,dry red chilli, split urad dal and curry leaves.

Wait to splutter and pour the tempering over the spinach masiyal/puree.

Garnish with cilantro/capsicum.(optional) Serve hot with white rice.

You can have Spinach Dal Curry/Siru Keerai Masiyal using 16 ingredients and 4 steps. Here is how you cook that.

Ingredients of Spinach Dal Curry/Siru Keerai Masiyal

1. It’s 1 bunch of siru keerai ( Amaranthus ).

2. Prepare 1 cup of toor dal.

3. You need 1 of onion (chopped).

4. You need 2 of tomato (chopped).

5. Prepare 2 of green chillies.

6. It’s 10 of garlic cloves.

7. It’s 1 tbspn of cumin seeds.

8. You need 1/2tsp of turmeric powder.

9. Prepare 1/2 tbspn of pepper.

10. Prepare 1/2tsp of asafoetida / hing.

11. You need To taste of salt.

12. It’s 1 cup (250 ml) of water.

13. Prepare of Tempering.

14. Prepare 2 tbspn of oil/ghee.

15. You need 1 of dry red chilli.

16. Prepare 1tsp of vadagam / mustard seeds.

keerai curry/masiyal recipe south indian style with step by step photos and video recipe.

Spinach curry made with any of the spinach variety like palak, thandu keerai, arai keerai (amaranthus), mulai keerai or siru keerai.

Keerai Masiyal can be made in two different ways and both gives different textures - crush sauteed green spinach into smooth puree or retain the texture of cooked greens.

The seasoning of sauteed mustard seeds, dry red chillies and curry leaves gives it an extra flavor.

Spinach Dal Curry/Siru Keerai Masiyal step by step

1. In a pressure cooker wash and add dal, onion, tomato, green chillies, garlic,cumin seeds and pepper corns..

2. Then wash and add the chopped greens to the cooker. Pour 1 cup water and add turmeric powder. Cook for 4 whistles on medium flame..

3. Allow pressure to release and mash the dal and greens together add salt and adjust the consistency by adding water if you need..

4. Now for tempering heat oil/ghee add vadavam, dry red chilli and asofetida. Pour over the dal and mix well..

Toor dal or Masoor dal or Channa dal can also be used instead of moong dal.

It can also be served as a side-dish for rice and vathal kulambu.

It can also be served as a soup or as a dal with.

Keerai Masiyal, a very scrumptious South Indian side dish that goes well with any South Indian main courses like Kuzhambu, rasam etc.

It is essential to consume Keerai (Spinach) atleast once a week.