Mulaikeerai Masiyal/Mashed Spinach with Lentils

 

Keerai Masiyal is a very good side-dish for Rice and a great accompaniment for

'Puzhikozhambu'/tamarind based spicy gravy, along with Rice.

 

 The proper South Indian Lunch-time meal is never full without Keerai

Masiyal/Keeraikkoottu /Mashed Spinach. It is also called as ‘Keeraicharu/Keerai thanni

charu’, meaning Keerai cooked with water.

This dish is mild enough to feed toddlers and young children, just with a dash of ghee,

thoroughly mix with well-cooked soft rice.

 Ingredients:

 

 

Mahed Thuvaram paruppu/Toor dhal/Lentils



Thuvaram paruppu/Toor dhal/Lentils

Pasiparuppu/Moong dhal/Green gram

 
 Mulaikeerai/Spinach/Amaranth leaves - 2 to 3 bunches

 Chinna Vengayam/small Onions - 4 to 5
 
 Poondu/Garlic Cloves - 4
 
 Green Chilli - 1 (optional)
 
 Seeragam/Cumin Seeds - 1/2 tsp.

 Mashed lentils/Masitha Paruppu - 1 to 2 tbsp. (optional)
 
 Water - 1/2 cup

 Salt - to taste




 

 Method:


 
 Wash the Keerai/Spinach thoroughly to get rid of the soil residue, chop roughly and place it

in a Kadai/pan.  Add chopped onion, garlic, green Chilli and Seeragam/Cumin seeds. Add

cooked Paruppu/mashed lentils, if using. Pour 1/2 cup of water and cook for 8 to 10

minutes, until it becomes soft and mushy.  Add salt and mash well with the traditional or the

contemporary masher. 
 
 
Serve with Rice and Puzhi Kozhambu/tamarind based spicy gravy.




 Tips tips tips...

 
 Adding ghee to the Keerai/Spinach, not only gives wonderful flavor but also enhances the

taste.

 You can add either mashed Pasiparuppu/Green gram or Thuvaram paruppu/Toor dhal.