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Mulai Keerai Masiyal is a quick, easy and kids-friendly spinach recipe. You can easily prepare this within 20 minutes and serve it as an accompaniment to rice or any south Indian lunch meal.
How to make a mulai keerai masiyal recipe is given below with step-by-step instructions along with images.
Mulai Keerai Kadaiyal Recipe | Mashed Greens Recipe | Kadaintha Keerai Recipe | Keerai Recipe Without Dal | Kids Friendly Spinach Recipe
If you try this Mulai Keerai Masiyal Recipe. Please let me know in the comment section. I'm very excited to read your comments.
Further, I request you to check out my other Keerai (spinach) Recipes - Arai Keerai Poriyal, Drumstick Leaves Poriyal, Methi Chana Dal Sabji, Pachai Payaru Kadaiyal and Paruppu Keerai Kadaiyal.
Before moving on to the mulai keerai masiyal recipe. Let's know about -
1. What is Masiyal?
2. What is Mulai Keerai Masiyal?
What is Masiyal?
Masiyal is a Tamil word used for mashing cooked ingredients together. It is a traditional cooking technique used specifically for preparing vegetarian side dishes. It is one of the popular cooking techniques used across Indian cuisines, especially Tamil cuisine.
Traditionally, Masiyal cooking techniques are done in a stoned clay pot and a wooden masher. However, for quick and easy masiyal recipes electronic mixer grinder can be used.
To view the image of the stoned clay pot and a wooden masher. Kindly, click the link - Stoned Clay Pot.
What is Mulai Keerai Masiyal?
Mulai Keerai Masiyal is a popular spinach recipe commonly made throughout the state of Tamilnadu. It is a simple, healthy and nutritious side dish recipe. Typically, made as an accompaniment to rice or any south Indian lunch meal.
Mulai Keerai Masiyal is my go-to spinach recipe. Whenever my mom asks me to prepare a quick spinach recipe, I'll usually prepare this recipe. This recipe pairs well with plain rice and a dollop of ghee. You can also serve this recipe with any spicy south Indian style curry like vatha Kuzhambu, Kara Kuzhambu and so on.
Mulai Keerai Masiyal Ingredients
Ingredients required to prepare mulai keerai masiyal recipe are Mulai Keerai (amaranthus tristis), shallots, garlic, tamarind, oil, mustard seed, salt, green chilli or red chilli.
Suggestion - Instead of Mulai Keerai (amaranthus tristis) you can use Arai Keerai (amaranthus dubius), Siru Keerai (amaranthus campestris) or any other leafy greens.
All right, let's move on to the Mulai Keerai Masiyal Recipe.
How to make Mulai Keerai Masiyal?
Mulai Keerai Masiyal is a quick, easy and kids-friendly spinach recipe. You can easily prepare this within 20 minutes and serve it as an accompaniment to rice or any south Indian lunch meal.
Cuisine - Tamil Cuisine
Serving - 2
Timing - 20 minutes
INGREDIENTS
Mulai Keerai/Amaranthus Tristis - 2 cups tightly packed
Shallots - 5 to 8
Garlic - 4
Green Chilli - 1
Oil or Ghee - 1 tablespoon
Mustard Seeds - 1/4 teaspoon
Red Chilli - 1
Tamarind - 1/2 teaspoon (optional)
INSTRUCTIONS
1. To begin making the Mulai Keerai Masiyal Recipe - Keep all the ingredients ready.
2. To Clean - Clean the mulai keerai/amaranth greens by picking fresh leaves with tender stems. Soak the keerai/green leaves in water with a pinch of turmeric and rock salt for at least 5 minutes and a maximum of 20 minutes.
3. Now wash the keerai/green leaves in 4-5 exchanges of water. Drain the water completely.
4. To Cook - In a pressure cooker add shallots, garlic, green chilli, washed spinach and 1/4 cup of water.
5. Pressure cook for 1-2 whistles.
6. Turn off the flame.
7. Release the pressure and open the lid.
8. To Grind - In a mixer grinder, transfer the cooked keerai, salt and tamarind. Grind them to a fine paste.
9. Alternatively, you can mash them using the wooden masher.
10. Transfer to serving dish.
11. To Temper - Heat oil in a tadka pan and add mustard seeds allow them to splutter.
12. Add red chilli and fry for a few seconds.
13. Now add to keerai masiyal.
14. Mix well.
15. Mulai Keerai Masiyal Recipe is ready.
You can serve this Mulai Keerai Masiyal Recipe as an accompaniment to rice or any south Indian lunch meal.
PICTORIAL INSTRUCTIONS
1. To begin making the Mulai Keerai Masiyal Recipe - Keep all the ingredients ready.
2. To Clean - Clean the mulai keerai/amaranth greens by picking fresh leaves with tender stems. Soak the keerai/green leaves in water with a pinch of turmeric and rock salt for at least 5 minutes and a maximum of 20 minutes.
3. Now wash the keerai/green leaves in 4-5 exchanges of water. Drain the water completely.
4. To Cook - In a pressure cooker add shallots, garlic, green chilli, washed spinach and 1/4 cup of water.
5. Pressure cook for 1-2 whistles.
6. Turn off the flame.
7. Release the pressure and open the lid.
8. To Grind - In a mixer grinder, transfer the cooked keerai, salt and tamarind. Grind them to a fine paste.
9. Alternatively, you can mash them using the wooden masher.
10. Transfer to serving dish.
11. To Temper - Heat oil in a tadka pan and add mustard seeds allow them to splutter.
12. Add red chilli and fry for a few seconds.
13. Now add to keerai masiyal.
14. Mix well.
15. Mulai Keerai Masiyal Recipe is ready.
You can serve this Mulai Keerai Masiyal Recipe as an accompaniment to rice or any south Indian lunch meal.
If you have any more questions about the Mulai Keerai Masiyal recipe. Do mail me at knowyourindianfoodofficial@gmail.com. Furthermore, follow me on Facebook, Pinterest and Twitter.
I hope the above recipe and the information benefits you. Please let me know if you try this recipe in the comment section. I'm very excited to read your comments.
HAPPY COOKING!
with better ingredients for better food.
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