Chettinad Keerai Masiyal/ Mashed Spinach with Dhal

Keerai Masiyal with rice and ghee is a great food for kids. (can add little bit of Puzhi Kuzhambu for the spicy touch)

It’s one of the best accompaniments for spicy kuzhambu/gravy varieties.

The combination of Keerai and Dhal makes it rich with protein and iron. At times, I make masiyal without Dhal too. It’s simply delicious with a dollop of ghee.

I guess it’s acquired taste, introduce to kids when they’re very young, they’ll start loving it!!

Ingredients:

Keerai - 1 bunch

(Mulai Keerai/Arai Keerai)

Small onions - 5 to 6 (Or)

Small sized big onion - 1

Garlic - 3 to 4

Seeragam/Cumin Seeds - 1 tsp.

Green Chilli - 1

Ghee - 1 tsp.

Cooked Pasiparuppu/green gram Dhal - 1 to  2 tbsp.

Salt - to taste

Method:

Cook the green gram Dhal/Pasiparuppu and set aside.  Rinse the Keerai/Spinach thoroughly with generous amount of water about 3 times, to get rid of the sand particles.

Chop the Keerai, crush the small onions, garlic, chilli and Seeragam/Cumin seeds in a mortar and pestle.

In a pan add chopped Keerai, crushed mixture and 1/2 Cup of water. Cook until Keerai is well done, it may take 5 to 7 minutes.

Add salt and cooked Pasiparuppu/green gram dhal, stir and cook for 2 minutes.  Now switch off and mash well. (I use traditional wooden masher)

Add a dollop of ghee and Keerai Masiyal is ready to serve.

Tips, tips, tips....

Avoid grinding in mixer, it will turn out like paste which spoils the texture.