Keerai masiyal (spinach)


Ingredients:

Keerai (Spinach leaves) – 1 bunch

Coconut – 2 teaspoons

Cooked Tuar dal – 1 tablespoon

Oil – ½ teaspoon

Mustard seeds – ½ teaspoon

Red chilli – 1

Cumin seeds – 1 teaspoon

Salt – ½ teaspoon

Method:

  1. Wash spinach leaves thoroughly. (To avoid fine mud)
  2. Heat a non-stick kadai & add spinach leaves.
  3. Sauté for 2 to 3 minutes. (No need to add water as the water content in itself helps it to cook)
  4. Keep aside & allow cooling.
  5. Grind together cooked spinach leaves, coconut, cumin seeds & cooked tuar dal to paste.
  6. Heat oil in a non-stick kadai.
  7. Add mustard seeds & allow spluttering.
  8. Break red chilli into half & add.
  9. Add the ground paste, salt & sauté for 2 minutes.
  10. Serve hot with rice.


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