Keerai Masiyal Recipe

Keerai masiyal recipe Keerai kadayal Green leaves …

WebCook the keerai leaves for 5 to 7 minutes. Switch off, let the leaves cool down and grind the cooked keerai mixture (leaves, garlic, green chillies) …

1. Wash green leaves thoroughly 2 to 3 times.
2. First in a pan take crushed garlic, green chillies and washed keerai together without any oil. And 1/2 cup of water, close with lid cook for around 3 minutes.

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Keerai Masiyal (Kadyal) Subbus Kitchen

WebSep 1, 2009 · Grind the the cooked spinach/Keerai in a mixer. In a separate pan, add oil and once the oil becomes hot, add the mustard seeds and …

1. Chop the edges of the spinach stem and wash it nicely in water. I have filled in a broader vessel with water and soaked the spinach for sometime. The sand particles will settle down at the bottom of the vessel. Do not rinse the water, just take care to remove the spinach without disturbing the sand. Then chop the spinach and keep it aside
2. Heat a pan and add a spoon of oil and add the chopped spinach leaves along with pinch of salt and turmeric. Within few minutes, the leaves would be cooked completely. Take the cooked palak aside and now we start preparing our masala
3. Grind the the cooked spinach/Keerai in a mixer. In olden days, we mushy the spinach using the Keerai Mathu (Spinach Masher)
4. In a separate pan, add oil and once the oil becomes hot, add the mustard seeds and when the mustard seeds start to sputter add urdhal and fry it till the dhal becomes golden brown color and then add red chilli and curry leaves and fry for a second.

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