Green leafy vegetables are rich source of iron, calcium, beta- carotene, vitamin C, folic acid and riboflavin. It is no wonder they occupy a special place among vegetables. Here is a very simple and easy masiyal recipe prepared with mulai keerai.
Note – If the water stained for the keerai is less, you can add it back to the keerai. If the water stained from the keerai/greens is more, you can use it when making sambar or any other dish.
Cooking greens in pressure cooker – You can also use the pressure cooker to cook keerai. Just pressure cook the chopped keerai for 1 whistle. After 5 minutes, release the pressure gently and slowly and then remove the weight. Then mash it well. Follow the same method above (caution – take care when releasing the pressure).
Keerai Masiyal
Prep Time : 10 mins
Cook Time : 15 mins
Serves: 4
Recipe Category: Side dish
Recipe Cuisine: Tamil Brahmin-South Indian
Author:Padhu Sankar
Serves: 4
Recipe Category: Side dish
Recipe Cuisine: Tamil Brahmin-South Indian
Author:Padhu Sankar
Ingredients needed
Keerai -arai keerai, mulai keerai or siru keerai -3 bunches
Jeera/Cumin seeds -1 tsp
Salt as required
For the seasoning
Mustard -1/2 tsp
Urad dal -1/2 tsp
Red chillies -3
Hing/Asafoetida -a pinch
Preparation
Wash keerai 2-3 times and chop it finely.
Method
Cook uncovered with a little water, adding a tsp of jeera to it. Cooking uncovered helps to retain the green color.
Stain the water from the keerai, mash it well and add salt as required.
Heat a tsp of oil, add mustard seeds, when it splutters, add urad dal, red chillies and hing. When dal turns golden brown, pour the seasoning over the keerai.
This keerai masiyal goes well with hot steamed rice topped with a tsp of ghee and also as a side dish for sambar and rasam rice.
Note – If the water stained for the keerai is less, you can add it back to the keerai. If the water stained from the keerai/greens is more, you can use it when making sambar or any other dish.
Cooking greens in pressure cooker – You can also use the pressure cooker to cook keerai. Just pressure cook the chopped keerai for 1 whistle. After 5 minutes, release the pressure gently and slowly and then remove the weight. Then mash it well. Follow the same method above (caution – take care when releasing the pressure).
Don’t forget to hit the +1, Share button, Tweet button, Pin it button, if you like the post. You can follow us on Google Plus, Pinterest, Twitter, Facebook and Subscribe to RSS Feed to receive latest updates.
radha
October 5, 2013 at 8:32 amNice padhu…. Very simple to prepare…