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    Home » Main Course » Masiyal & Bharta ( Mashed recipes)

    Keerai Masiyal

    Published: Mar 19, 2016 · by Nisha

    I never used to chop veggies in advance. Everyday, just before cooking, I ll start prepping what ever is needed. But my whole approach changed when I moved to the apartment in Edison. I always noticed that veggies were getting spoilt soon when kept as such in the fridge. I used to get so frustrated and I started getting produce every couple of days. Then once, I had chopped more than I needed and kept the remaining in the fridge and had forgotten about it. So accidentally I found out the chopped veggies stayed fresh for a longer time. It was as good as it was when I chopped. Thinking back, I am wondering if it is the chopping or the pyrex bowls that I used but it did work for me. I don't remember now for how long but it was almost as fresh as new. 

    Keerai Masiyal 1

    Since then, I decided I will chop veggies ahead and keep them in the fridge. I had practiced this for almost a long time and it was so convenient. The best way to handle the morning rush for the office goers. But due to my own laziness and having more free time at hand now, I forwent my practice. And moreover my tiny fridge (yeah any fridge will be tiny after you have gotten used to the US refrigerator!!) in my tiny kitchen, this is highly impossible. I shop twice to thrice a week nowadays! 
    Keerai Masiyal 2
    Having said that, I like the idea of using veggies right from the market. I have one right around my street corner.  But everyone does not have the convenience for such luxury and time. And, few kitchen hacks are definitely worth the time! To make this real quick, you can use store bought cleaned, picked spinach leaves or if you have chopped ones at hand. You can pair this with leftover vathakuzhambu (which always tastes better) or with any thogayal (the go to tambrahm dish for an easy fix) or with Vazhakai roast. Vazhakai roast is much easier to prepare than the aloo or the sepankizhangu roast. 
    Mamidikaya Pappu | Mango Dal | Mangai Paruppu

    Keerai Masiyal

    Churned Spinach flavoured mildly with coconut and cumin.

    Prep Time: 10 Mins | Cook Time: 15 Mins | Total Time: 25 Mins | Serves: 2

    Ingredients

    • 500 gms Spinach ( about 10 cups chopped )
    • Salt to taste
    • 2 tablespoon cooked Toor dal (Optional)
    For Grinding (Optional)
      • 2 tablespoon grated coconut
      • ⅛ teaspoon cumin seeds
      • 1 green chilly
      For Tempering
      • 1 tablespoon Coconut Oil
      • ⅛  tsp mustard seeds
      • ¼ teaspoon Urad dal
      • Pinch of asafoetida
      • 1-2 Red chillies, broken
      Instructions
      Method 1

      1. In a wide bottomed pan, add the chopped and washed spinach. Add little water and let it wilt completely. Once it is cooked, turn off the flame and with the help of ladle or mathu (traditional indian masher) smash it well. 
      2. In a small kadai, heat coconut oil. Once hot, add the mustard seeds and let it splutter. Then add the urad dal and red chillies. Turn off the flame once the dal turns golden brown and finally add the asafoetida. 
      3. Pour this tempering over the spinach and mix well. Add salt. 

      Method 2:

      1. If using coconut paste, grind the ingredients under "for grinding" into a smooth paste. Once you mash the keerai | spinach, add the ground mixture and let it boil for a minute. Then temper it and serve.
      2. If you are using toor dal, add it when you add the coconut paste. 

      Notes

      1. The keerai masiyal can be done in both ways. The first method is the simplest one. If a varietyis needed, you can opt for method 2. 

      This post is for Blogging Marathon 62 under the theme "Quick Dishes". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 62 here. 

      View other "Main Course" recipes

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        Kumbakonam Special Kadappa
      • Stuffed Okra | Stuffed Vendakkai | Bharwan Bhindi
      • Jeera aloo - Roasted potatoes with cumin seeds and spicy masala
        Aloo Jeera - Roasted Potatoes with Cumin
      • Vendakkai Mor Kuzhambu displayed on a rustic setting with rice
        Mor Kuzhambu | Yoghurt coconut gravy

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      Reader Interactions

      Comments

      1. vaishali sabnani says

        March 28, 2016 at 5:17 am

        I am glad you found a solution to keep the veggies fresh and that spinach looks beautiful .

        Reply
      2. Chef Mireille says

        March 28, 2016 at 3:37 am

        in America everything is bigger...now you're spoilt

        Reply
      3. Annu Swamy says

        March 25, 2016 at 4:23 pm

        Spinach for masiyal is interesting. In South, we have varieties of keerais for various dishes. Spinach is used for north Indian style dish only. I'll try out your version soon.

        Reply
      4. Harini-Jaya R says

        March 23, 2016 at 10:35 pm

        Very interesting dish, Nisha.

        Reply
      5. Sapana Behl says

        March 23, 2016 at 10:03 pm

        Spinach curry looks great and so easy to cook in 30 minutes.When I was in Ireland ,I remember throwing spoil veggies every week.Then like you I started buying vegetables every other day.Nice tip to store them after chopping.

        Reply
      6. Amara Annapaneni says

        March 23, 2016 at 1:29 pm

        Very inviting and healthy dish Nisha. I agree with you chopping vegetables ahead to not get spoiled, the closest Indian store to me is 45 minutes away and I try to preserve the veggies as fresh as possible.

        Reply
      7. Kalyani says

        March 21, 2016 at 9:32 am

        colour is so vibrant for the masiyal, Nisha 🙂 very inviitng with the roast too 🙂

        Reply
      8. Priya Suresh says

        March 20, 2016 at 3:15 pm

        Simply love this healthy masiyal, my all time favourite.

        Reply
      9. Pavani N says

        March 19, 2016 at 9:21 pm

        Another delicious under 30 minute meal Nisha. Very useful tips too.

        Reply

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      Nisha freelances as a food & product photographer/recipe developer & content creator in the F&B space.

      She loves everything about food and their stories! You can find her mostly in the kitchen trying to whip up something or reading culinary anecdotes.

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