Mulai Keerai (Amarnath leaves in English) is commonly available greens with lots of nutrients. It has more iron and helps to reduce the body heat. This greens can be consumed every day and is apt to make Masiyal, kootu or the greens can be added in sambar.
This Keerai Masiyal or spinach is very simple to make but yet delicious in taste. Mulai Keerai tastes best for this masiyal but even siru keerai/arai Keerai also does the job.Amma make this Kadayal often as it can be done in jiffy and pack this for lunch when we were kids. It can be given for toddlers too as it it is mild spicier and no masalas. Let's see the recipe.
Easy Keerai Masiyal Recipe (Mulai Keerai Kadayal without dal) | SpinachPuree
Easy and healthy masiyal/Kadayal with mulai keerai/amarnath leaves
Calories
Ingredients
- Mulai Keerai - 1 bunch
- Green chillies - 1 or 2
- Sugar - a pinch optional
- Salt - to taste
To Temper
- Ghee - 2 tsp
- Thalipu Vadagam - 1 tsp
- Red chillies - 2
Instructions
Preparation
- Take the leaves and stalks from the bunch and wash the greens twice. For mulai keerai, we can use the stalks as well. Add the cleaned leaves and stalks to a small pressure cooker along with green chillies, salt and sugar. Add ¼ cup of water to it and pressure cook it for 2 whistles.
Method
- Take the cooked greens to the blender once the pressure released from the cooker. Grind it to a smooth paste in a mixie without adding any water.
- Heat ghee in a tadka pan and add vadagam and red chilles to it. Fry it for 2 minutes and switch off the flame. Add the tempering ingredients to the grinded greens paste and mix well.
Nutrition
Serving: 2g
Tried this recipe?Mention @gkfooddiary or tag #gkfooddiary!
Preparation :
1. Take the leaves and stalks from the bunch and wash the greens twice. For mulai keerai, we can use the stalks as well. Add the cleaned leaves and stalks to a small pressure cooker along with green chillies, salt and sugar. Add ¼ cup of water to it and pressure cook it for 2 whistles.
Procedure :
1. Take the cooked greens to the blender once the pressure released from the cooker. Grind it to a smooth paste in a mixie without adding any water.
2. Heat ghee in a tadka pan and add vadagam and red chilles to it. Fry it for 2 minutes and switch off the flame. Add the tempering ingredients to the grinded greens paste and mix well.
The healthy and tasty masiyal is ready! Mix it with ghee and steamed rice. Tastes heavenly!!!
Notes :
1. Sugar is optional and it is added to retain the green color.
2. Cleaning the greens is very important to get rid of mud.
3. Don't add more water than the mentioned amount as the greens will leave out water while cooking.
4. Add more green chillies if you want it spicy.
5.Add mustard seeds and urad dal while tempering if you can't source thalipu vadagam. But thalipu vadagam works best for this Masiyal.
6. You can also cook the greens in a vessel instead of pressure cooking.
Leave a Reply