Name: Keerai Masiyal recipe by Neeru Srikanth at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Amarnath Leaves – 1 bunch; Small Yellow Dhal /Payatham Paruppu – 100 mg; Hing – 1 small piece; Turmeric Powder – 1 tsp; Grated Coconut – 100 mg; Toor Dhal – 1 tblsp; Rice –1 tblsp; Cumin Seeds – 1 tsp; Dry chili – 2; Salt – to taste; Oil – 1 tsp; Mustard – 1/2 tsp; Urad dhal; Water 1/2 cup

ABOUT Keerai Masiyal RECIPE

Amarnath leaves & small yellow dhal cooked along with ground coconut & other spices gives this simple but very tasty and coconutty keerai masiyal.

Ingredients Serving: 4

Amarnath Leaves – 1 bunch
Small Yellow Dhal /Payatham Paruppu – 100 mg
Hing – 1 small piece
Turmeric Powder – 1 tsp
Grated Coconut – 100 mg
Toor Dhal – 1 tblsp
Rice –1 tblsp
Cumin Seeds – 1 tsp
Dry chili – 2
Salt – to taste
Oil – 1 tsp
Mustard – 1/2 tsp
Urad dhal
Water 1/2 cup

Instructions

Wash and soak together Toor Dhal ,Rice ,Cumin seeds ,Dry chili for 20 minutes
Remove the root , wash and chop amaranth leaves.
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. This step can be done in parallel with the items to be soaked
Steam for 4 -5 whistles.
Once the pressure is released open the cooker and check how much salt is needed.
Grind the items which are soaked (Toor Dhal ,Rice ,Cumin seeds ,Dry chili ) adding salt and fresh coconut.
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.
Temper with oil, mustard, urad dhal and mix it with the spinach
Serve hot with rice

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