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    Home

    Keerai Masiyal ( Kadayal)

    July 15, 2022 By Aarthi 18 Comments

    Jump to Recipe Jump to Video Print Recipe

    Keerai Masiyal ( Kadayal) Recipe with Step by Step Pictures. Healthy keerai kadayal or spinach masiyal made with spinach, garlic and chillies.

     

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    TABLE OF CONTENTS
    1. 📖 Recipe
    2. Keerai Kadayal Recipe | Spinach Masiyal Recipe | Keerai Masiyal Recipe
    3. Keerai Kadayal Recipe Step by Step
    4. Andhra Keerai Masiyal Recipe

    Keerai Masiyal ( Kadayal)

    This is another one recipe which is passed to me by my mum..She make this often( at least once a week ), she mixes this with hot steaming rice along with ghee(of course, 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.

    Ingredients for Spinach Masiyal

     
    • Spinach - 1 bunch ( I used Arai Keerai) roughly chopped
    • Garlic - 4 cloves
    • Green Chilli - 2 chopped
    • Salt to taste
    • Ghee - 3 tblspn
    • Shallots  / Sambar Onion - 5 chopped finely
     

    How to Make Spinach Masiyal

    1. Take water in a sauce pan. Add garlic and green chillies in it.
    2. Add in the roughly chopped spinach in.
    3. Cover with a lid and cook it for 5 mins.
    4. Now remove them from heat and let them cool down.
    5. Take it in a blender and make into a fine puree.
    6. Pour that in a bowl.
    7. Now heat ghee in a pan and add in the shallots. Fry them till golden brown.
    8. Pour this over the spinach puree and mix well.
    9. Serve with rice and papad.
     

    📖 Recipe

    Pin

    Keerai Kadayal Recipe | Spinach Masiyal Recipe | Keerai Masiyal Recipe

    Keerai Masiyal ( Kadayal) Recipe with Step by Step Pictures. Healthy keerai kadayal or spinach masiyal made with spinach, garlic and chillies.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 4 servings
    Calories: 63kcal

    Ingredients

    • 1 bunch Spinach I used Arai Keerai roughly chopped
    • 4 cloves Garlic
    • 2 Green Chilli chopped
    • ½ cup Water
    • Salt to taste
    • For Tempering:
    • 1 tbsp Ghee
    • 5 Shallots / Sambar Onion chopped finely

    Instructions

    • 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.

    Video

    Nutrition

    Serving: 1servings | Calories: 63kcal | Carbohydrates: 6g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 144mg | Potassium: 486mg | Fiber: 3g | Sugar: 1g | Vitamin A: 7971IU | Vitamin C: 28mg | Calcium: 90mg | Iron: 2mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Keerai Kadayal Recipe Step by Step

     
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    Take all your ingredients

     

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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
     
     

    Andhra Keerai Masiyal Recipe

     
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    When i was pregnant, one of the dish which i ate most of the time is spinach masiyal. My mom made it for me daily, she insisted me to eat it, because it is so healthy and full of iron. But i got bored with this lately. I just want something spicy and with lots of flavour. Hubby dear got me a recipe book which has recipes made with spinach. I found this recipe in that book and tried it immediately. And it was delicious. So here you go to the recipe.

    Preparation Time : 5 mins
    Cooking Time : 15 to 20 mins
    Serves - 4 to 5

    Ingredients for Andhra Keerai Masiyal

    • Spinach - 3 cups tightly packed ( I used Arai keerai / Amaranth)
    • Tomatoes - 2 medium size chopped
    • Green Chilli - 1
    • Salt to taste

    For Frying:

    • Oil - 1 tsp
    • Dry Red Chilli - 2
    • Cumin Seeds / Jeerakam - 1 tsp
    • Garlic - 6 cloves

    For Seasoning:

    • Oil - 1 tsp
    • Mustard Seeds / Kaduku - 1 tsp
    • Cumin Seeds / Jeerakam - 1 tsp

    How to Make Andhra Keerai Masiyal

    1. Take spinach, tomatoes and green chilli in a pan. Add some water. Cover and cook this for 10 mins till done.
    2. Now heat oil and fry all the ingredients given for frying till light golden.
    3. Pour this over the spinach and mix well. Add some salt.
    4. Once this cools slightly add this to blender and make into a puree.
    5. Pour this back into the same pan. Heat oil and crackle in mustard and cumin seeds. 
    6. Pour this over the spinach and mix well. 
    7. Serve with rice.

    Step by Step

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    Take all your ingredients

     

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    Take spinach in a pan

     

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    Add in tomatoes

     

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    Add a green chilli

     

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    Pour in some water

     

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    Put this on the stove

     

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    Cover and cook

     

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    Cook till the spinach is tender

     

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    Remove it off the heat

     

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    Now heat some oil

     

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    Add in cumin seeds

     

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    Throw in garlic and dry chilli

     

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    Fry this for few mins

     

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    Fry till golden

     

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    Add this to spinach

     

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    Mix well

     

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    Add some salt

     

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    Mix well

     

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    Take this in a blender

     

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    Make into a puree

     

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    Transfer this to the pan

     

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    Make tempering

     

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    Add in mustard and cumin seeds

     

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    Fry for a min

     

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    Pour this over the spinach

     

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    mix well

     

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    All done

     

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    Serve

     

    • Spinach Pasta Recipe
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    « Potato Poriyal Recipe
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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Archana Potdar

      at

      This looks simple but tasty . Thanks

      Reply
    2. Premalatha Aravindhan

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      wow inviting recipe,luks very tempting...

      Reply
    3. Vijayalakshmi Dharmaraj

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      Very yummy masiyal... i too love keerai masiyal but mom ll prepare different...
      VIRUNTHU UNNA VAANGA

      Reply
    4. VineelaSiva

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      Nice puree it goes nice with hot rice.

      Reply
    5. Sharmilee! :)

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      Healthy one, apt combo with rice

      Reply
    6. Priya

      at

      Simply love this masiyal..

      Reply
    7. Shabitha Karthikeyan

      at

      Love greens anytime. Nicely done !!

      Reply
    8. Follow foodie

      at

      Simple and Yum!
      Todays Recipe - Mochakottai Kulambu
      Follow Foodiee

      Reply
    9. Priya Sreeram

      at

      good one; made a different version of it yesterday

      Reply
    10. Rosy BM

      at

      ¡Qué interesante receta!
      ¡Una manera rica y diferente de comer espinacas!
      Besos y feliz fin de semana.
      http://comerespecial.blogspot.com

      Reply
    11. tamilsasikitchen

      at

      Delicious and healthy greens...

      Reply
    12. Chitra

      at

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

      Reply
    13. Amala Christi Joseph

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      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?

      Reply
    14. Aarthi

      at

      @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.

      Reply
      • raja

        at

        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.

        Reply
    15. Anonymous

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      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.. 🙂

      Reply
    16. Anonymous

      at

      taste well with murunggakai avial and brinjal tomato masiyal

      Reply
    17. Tawee

      at

      Hi is there any way to find out the spinach has cooked enough ?

      Reply

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    Hi, I'm Aarthi!

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