Keerai masiyal recipe – An easy way of making keerai masiyal without onion and garlic.
When I think about keerai masiyal, I can only think about the debate that often happens in our family. My dad loves keerai masiyal that is mashed with mathu (masher). He wants the greens(keerai) to be seen here and there. If greens (keerai) is mashed using blender, he feels like eating a Greens paste. My mom makes keerai masiyal that is mashed in blender. My brother supports my dad, and I support my mom. I always feel mathu (masher) takes some time while blender finishes the work in two minutes.
At home, I do not have mathu so I use only blender to mash the greens(keerai). However, my hubby has no complaints. All he wants is to eat healthy food at the end of the day. I have already posted keerai masiyal using onion and garlic. This is another version of keerai masiyal which has no onions and garlic. Very simple and easy to make.
Preparation time: under 5 minutes
Cook Ttime: under 10 minutes
Recipe category: lunch
Recipe cuisine: indian
Makes: 2 persons
Any greens – 1 bunch (I used spinach)
Cumin seeds/jeeragam – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Mustard seeds/kadugu – 3/4 teaspoon
Urad dal – 1 teaspoon
Asafoetida/hing/perungayam – a pinch
Red chillies – 2 nos. (add more if desired)
Salt – as desired
Oil – 1/2 teaspoon
Note. The ingredients shown will vary with the original quantity.
1. Wash the spinach well. Cut them roughly into pieces. If the stems are tender, you can use them if not discard the stem. In a cooker, add greens, turmeric powder, cumin seeds, and salt.2. Add 1/4 cup of water and pressure cook for one whistle. Wait till the pressure subsides and then open the cooker. Add salt and mash the spinach well using a ladle, or you can also grind it in a blender.3. Heat 1/2 teaspoon of oil. Add mustard seeds, urad dal, red chillies and asafoetida. When mustard seeds splutter and urad dal turns light brown, add them to the spinach masiyal.Now, keerai masiyal/spinach masiyal is ready!