Last Updated on May 18, 2017
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.
Ingredients:
Spinach - 1 bunch ( I used Arai Keerai) roughly chopped
Garlic - 4 cloves
Green Chilli - 2 chopped
Water - ½ cup
Salt to taste
For Tempering:
Ghee - 3 tblspn
Shallots / Sambar Onion - 5 chopped finely
Method:
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.
Pictorial:
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| Take all your ingrediants |
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| Take some water in the bottom of a heavy pan |
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| add garlic and chillies |
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| add in chopped spinach |
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| cover and cook for just 5 mins |
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| till the spinach has wilted and cooked |
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| now take this in a blender |
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| add salt to it |
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| and puree it |
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| it should be smooth puree |
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| transfer that to the pan |
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| Now make the tempering..Heat ghee in a pan |
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| add shallots to it |
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| and fry till golden brown |
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| pour that in |
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| and mix well |
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| Serve |
Archana Potdar
This looks simple but tasty . Thanks
Premalatha Aravindhan
wow inviting recipe,luks very tempting...
Vijayalakshmi Dharmaraj
Very yummy masiyal... i too love keerai masiyal but mom ll prepare different...
VIRUNTHU UNNA VAANGA
VineelaSiva
Nice puree it goes nice with hot rice.
Sharmilee! :)
Healthy one, apt combo with rice
Priya
Simply love this masiyal..
Shabitha Karthikeyan
Love greens anytime. Nicely done !!
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Simple and Yum!
Todays Recipe - Mochakottai Kulambu
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Priya Sreeram
good one; made a different version of it yesterday
Rosy BM
¡Qué interesante receta!
¡Una manera rica y diferente de comer espinacas!
Besos y feliz fin de semana.
http://comerespecial.blogspot.com
tamilsasikitchen
Delicious and healthy greens...
Chitra
i make this masiyal by grinding the cooked keerai with raw garlic. ur method seems good, will try very soon and let u knonw 🙂
Amala Christi Joseph
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?
Aarthi
@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.
raja
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.
Anonymous
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.. 🙂
Anonymous
taste well with murunggakai avial and brinjal tomato masiyal
Tawee
Hi is there any way to find out the spinach has cooked enough ?