Aug 30, 2012

கீரை மசியல் / Keerai Masiyal ( Kadayal) / Seasoned Pureed Spinach - Combo with Hot Rice

This is another one recipe which is passed to me by my mum..She make this often( atleast once a week ), she mixes this with hot steaming rice along with ghee(ofcourse, we add ghee in everything) and put it in our lunch boxes. Now I am following the same tradition and packing this in my hubby's lunch box, luckily he liked it a lot.

This is like a doddle to make, The main thing about this is its simplicity and you can taste everybit of it greeny freshness. I hope you will love it and tell me how it turned out for you.


Spinach - 1 bunch ( I used Arai Keerai) roughly chopped
Garlic - 4 cloves
Green Chilli - 2 chopped
Water - 1/2 cup
Salt to taste

For Tempering:
Ghee - 3 tblspn
Shallots  / Sambar Onion - 5 chopped finely


Take water in a sauce pan. Add garlic and green chillies in it.

Add in the roughly chopped spinach in.

Cover with a lid and cook it for 5 mins.

Now remove them from heat and let them cool down.

Take it in a blender and make into a fine puree.

Pour that in a bowl.

Now heat ghee in a pan and add in the shallots. Fry them till golden brown.

Pour this over the spinach puree and mix well.

Serve with rice and papad.

Take all your ingrediants
Take some water in the bottom of a heavy pan
add garlic and chillies
add in chopped spinach
cover and cook for just 5 mins
till the spinach has wilted and cooked
now take this in a blender
add salt to it
and puree it
it should be smooth puree
transfer that to the pan
Now make the tempering..Heat ghee in a pan
add shallots to it
and fry till golden brown
pour that in
and mix well


  1. This looks simple but tasty . Thanks

  2. wow inviting recipe,luks very tempting...

  3. Very yummy masiyal... i too love keerai masiyal but mom ll prepare different...

  4. Nice puree it goes nice with hot rice.

  5. good one; made a different version of it yesterday

  6. ¡Qué interesante receta!
    ¡Una manera rica y diferente de comer espinacas!
    Besos y feliz fin de semana.

  7. i make this masiyal by grinding the cooked keerai with raw garlic. ur method seems good, will try very soon and let u knonw :)

  8. I ve heard from both my mother and MIL that the vessel should not be covered when cooking greens. But u ve asked to cover the vessel for 5 mins. Any reason behind it?

  9. @Amala Christi JosephNo there is no special reason. I just feel that covering and cooking the greens make it cook faster. It is just for 5 mins right..So you can cook covered. But if you are going to cook greens any longer than that, then you should not cover the pan, it makes the green lose it colour.

    1. Hi Arti. What i learnt from a chef is, we shouldn't cover the spinach while cooking as while cooking spinach, certain volatile gas comes out and that shouldnt be blocked during cooking.

  10. I cooked this dish.. And it was love at first bite.. Its soo yummy that i ate it all day.. I took it to office and all my friends who tasted it asked for the recipe.. Directed them to your blog and all were surprised to see soo many delicious recipes in your blog.. I also gave my mom the recipe and she too is gonna try it out.. Thanks soo much for such a delicious and healthy recipe.. :)

  11. taste well with murunggakai avial and brinjal tomato masiyal


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