Keerai Masiyal (Mashed greens) a very predominant South Indian recipe, is the best healthy and simple recipe that can be served as sides or also can be had along with rice and ghee. In earlier days keerai (greens) masiyal was prepared using a big wooden spoon, the cooked greens were mashed well using the wooden spoon until it turns into a fine pulpy consistency,. That was a very time consuming and also energy consuming but gives perfect results. I still remember my grandma trying this recipe using the wooden spoon and getting tired soon and so never had the idea of trying it but later after marriage I had to prepare it and thought of trying this shortcut method and voila it tasted great just like how my grandma's masiyal tasted. I have discussed a very easy version here, with very few ingredients which I follow very often. Also I get two recipes just from one preparation, a greens soup and masiyal, so there's another good reason to try this recipe. We all know how green leafy vegetables and greens are important for health, try to include them in your diet to relish good health.
Check out my Thandu Keerai Poriyal here!!
INGREDIENTSMakes a medium sized bowl full
Total Preparation Time - 20 to 25 minutes
- Arai Keerai (Amaranthus Tritis) / Any greens - One whole bunch
- Cumin seeds - 1 spoon (4 grams)
- Garlic pod - 1
- Shallots / Pearl onions - 2
- Salt - As per taste
- Wash the greens (Keerai) well in water to remove mud, pesticides, insectisides and dirt. Pluck the fresh leaves from the stem and set aside. Discard the roots, worm bitten leaves and harder stems but the younger tender stems can be used.
- Peel off the skin from garlic pod and onions and set aside.
- Take a saucepan add the leaves and stem parts and pour half cup of water. Add cumin seeds, whole and peeled shallots (small onions) and garlic pod and place on flame.
- Let it cook on low flame until the raw smell leaves (takes 15 minutes approximately) and the greens shrink well and changes color.
- Remove from flame strain excess water add salt and serve it as keerai soup.
- Now take the cooked greens, along with cumin seeds, onions and garlic and when it reaches room temperature put it in a blender add salt and make a fine paste out of it.
TIP 1: You can add more water while cooking greens and after cooking, strain this water add salt and serve as Keerai soup. If you don't want soup you can add very little water and cook on low flame and blend it along with the water.
TIP 2: Adding cumin seeds gives a very good flavor and makes the soup and keerai taste great.
TIP 3: Do not overcook the greens or under cook the greens remove as soon as you find the raw smell has left.
TIP 4: Don't wash after chopping greens. Wash before chopping this helps avoid loss of any minerals or Water soluble vitamins.
TIP 5: You can also add a handful of green gram dal while cooking the greens and blend them all together to make it more yummier.
Delicious and healthy and simple Keerai Masiyal is now ready!! Serve as sides or along with rice and ghee!!