Keerai Masiyal | Spinach Gravy

One more of my old post got repainted today!!! This post was written in June but I felt it needed some better photographs.

Vacation begins for us at my mom’s place in Chennai. As usual my mom asked me to list down my favorite food so that she can prepare for me. This time for a change I am going to shoot all of them and put in my blog.
Amarnath leaves & small yellow dhal cooked along with ground coconut & other spices gives this simple but very tasty keerai masiyal.

Pin:https://www.pinterest.com/pin/402931497894470757/

You will be seeing a different kitchen and different properties in my photos. It is so relaxing when you are just taking only photos rather than cooking & taking them. Here goes the first recipe by my mom Mrs.Brema Ramachandran.

Keerai Masiyal

Recipe Cuisine : Indian | Soak time :30 min

Preparation Time : 10 mins | Cooking Time : 20 mins

Yields : 5 people | Gas : Low Flame

Ingredients

Amarnath Leaves – 1 bunch

Small Yellow Dhal /Payatham Paruppu – 100 mg

Hing – 1 small piece

Turmeric Powder – 1 tsp

Grated Coconut – 100 mg

To Soak & Grind

Toor Dhal – 1 tblsp

Rice –1 tblsp

Cumin seeds – 1 tsp

Dry chili – 2

Salt – to taste

To Temper

Oil – 1 tsp

Mustard – 1/2 tsp

Urad dhal – ½ tsp

Measurements

1 tsp = 5ml

1 tblsp – 15 ml

1 cup = 200 ml

Preparation

1. Wash and soak the items in “To Soak & Grind” for 1 hour except salt.

2. Remove the root , wash and chop amaranth leaves.

3. In a pressure cooker add yellow dhal, hing , chopped amaranth leaves and turmeric powder. Do not add salt as the quantity will reduce after cooking and it would become salty.

4. Steam for 4 -5 whistles.

5. Once the pressure is released open the cooker and check how much salt is needed.

6. Grind the items mentioned in “To soak and grind” adding salt and coconut.

7. Mash the spinach and add the ground mixture to the cooked spinach and cook in low flame for 8 to 10 mins adding little water to bring it to gravy consistency.