Keerai Masiyal, or Keerai Kadayal, is a humble but iconic dish from Tamil Nadu that includes frivolously spiced mashed greens. It’s healthful, nourishing, and extremely easy to make.

Historically made with native spinach varieties, it’s now one thing I put together usually utilizing the greens obtainable right here within the U.S.—and when cooked in a conventional clay pot (manchatti), it brings a contact of the house proper into your kitchen.

What’s keerai masiyal?

This dish is basically steamed spinach that’s mashed and gently tempered with spices. It’s gentle in taste—excellent for toddlers, elders, or anybody who prefers consolation meals that’s straightforward on the abdomen. Plus, it freezes nicely, making it nice for meal prep!

Immediately, I’m utilizing common spinach (pasalai keerai) that’s generally present in U.S. grocery shops. Nonetheless, you can also make this dish with any number of greens—particularly now that Indian shops are stocking up on thandu keerai (amaranth) and manathakkali (backyard huckleberry) leaves.

Cooking in a clay pot

The clay pot I used is from a small store in Chennai, however yow will discover comparable ones on-line or in Indian grocery shops right here within the U.S. Whereas shopping for from India is perhaps extra inexpensive, do take care whereas packing—out of the three I introduced again this time, one didn’t survive.

Clay pots are porous, which permits them to retain moisture and create an earthy taste whereas naturally balancing acidity. They arrive in sorts like conventional terracotta or black clay, and you may even discover rough-bottomed variations made particularly for mashing dishes like keerai masiyal and paruppu kadayal.

For mashing, a wood churner or matthu works finest—keep away from utilizing a metal potato masher.

How one can season a clay pot

Earlier than cooking, it’s vital to season your clay pot to strengthen it and put together it for stovetop use. Right here’s a step-by-step information:

1. Wash the pot utilizing heat water and a delicate scrubber or cleanser like Bon Ami or Bar Keepers Good friend.
2. Soak it in a single day in plain water or rice starch (the water from rinsing rice).
3. Oil & Warmth: The subsequent day, empty the pot, dry it, apply a skinny layer of coconut oil, and warmth it gently on the range over low warmth for five minutes.
4. Repeat the soaking and heating course of for 4 days.
5. Able to Use: After 4 days, rinse and begin cooking! For upkeep, keep away from dry heating and at all times use gentle cleaning soap to scrub.

This model is gentle and refined, making it a go-to recipe for a fast, nutritious meal.

How one can make keerai kadayal

• In a clay pot, pour ¼ cup of water, and add the chopped greens together with salt, turmeric, and pepper. Cowl and cook dinner over medium warmth till the spinach wilts and begins to look frothy.
• Scale back the warmth and use a wood masher (matthu) or buttermilk churner to mash the spinach till clean and creamy.
• In a small pan, warmth coconut oil. Add mustard seeds, urad dal, cumin seeds, and dried purple chilies. As soon as the mustard seeds splutter and the dal turns golden, pour the tempering over the mashed spinach.
• Combine nicely and serve scorching with steamed rice and a dollop of ghee. It pairs superbly with vathal kuzhambu for a soul-satisfying meal.

Recipe notes & suggestions

• Alter salt and purple chilies to fit your style.
• For further taste, see the variations part under.
• If freezing, mash the spinach after cooking with salt, turmeric, and pepper. Cool it utterly, portion it, and freeze it. Mood simply earlier than serving.

Variations to attempt

• Use thalippu vadagam (sun-dried spiced onion combine) to mood and increase taste.
• Add 2 tbsp of cooked moong dal or toor dal for a creamier texture.
• Improve the style by including garlic or shallots whereas cooking or tempering.
• Attempt different greens like amaranth or manathakkali, relying on availability.

Serving solutions

• It’s best loved with scorching rice and ghee.
• It pairs nicely with vathal kuzhambu for a healthful Tamil-style lunch.
• You’ll be able to even serve it as a aspect with roti, millet or as a part of a soup bowl to sneak extra greens into your meals.

Extra conventional South Indian spinach recipes

Need to convey extra conventional South Indian flavors into your house kitchen? This keerai masiyal is a good place to begin—easy, earthy, and filled with consolation. Let me know the way yours seems, and be at liberty to share your favourite variations, too! Additionally, don’t miss out on these conventional South Indian recipes with spinach.

Have you ever made this recipe?

When you’ve made this keerai kadaiyal, please share your pictures with me on Pinterest, Fb, Instagram, YouTube or Twitter – I will probably be delighted to see your outcomes!

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Keerai Masiyal (Keerai Kadayal) – A Comforting Spinach Mash in Clay Pot

Keerai Masiyal, or Keerai Kadayal, is a humble but iconic dish from Tamil Nadu that includes frivolously spiced mashed greens. It’s healthful, nourishing, and extremely easy to make.

Prep Time10 minutes minutes

Cook dinner Time20 minutes minutes

Whole Time30 minutes minutes

Course: Entree, sides

Delicacies: TamilNadu

Servings: 2

Energy: 89kcal

Substances

Measurement Particulars: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5ml;

Directions

• In a clay pot, pour ¼ cup of water, and add the chopped greens together with salt, turmeric, and pepper. Cowl and cook dinner over medium warmth till the spinach wilts and begins to look frothy.

• Scale back the warmth and use a wood masher (matthu) or buttermilk churner to mash the spinach till clean and creamy.

• In a small pan, warmth coconut oil. Add mustard seeds, urad dal, cumin seeds, and dried purple chilies. As soon as the mustard seeds splutter and the dal turns golden, pour the tempering over the mashed spinach.

• Combine nicely and serve scorching with steamed rice and a dollop of ghee. It pairs superbly with vathal kuzhambu for a soul-satisfying meal.

Video

Notes

• Alter salt and purple chilies to fit your style.
• For further taste, see the Variations part under.
• If freezing, mash the spinach after cooking with salt, turmeric, and pepper. Cool it utterly, portion it, and freeze it. Mood simply earlier than serving.

Variations to attempt

• Use thalippu vadagam (sun-dried spiced onion combine) to mood and increase taste.
• Add 2 tbsp of cooked moong dal or toor dal for a creamier texture.
• Improve the style by including garlic or shallots whereas cooking or tempering.
• Attempt different greens like amaranth or manathakkali, relying on availability.

Vitamin

Energy: 89kcal | Carbohydrates: 10g | Protein: 5g | Fats: 5g | Saturated Fats: 3g | Polyunsaturated Fats: 0.5g | Monounsaturated Fats: 1g | Sodium: 1259mg | Potassium: 802mg | Fiber: 4g | Sugar: 3g | Vitamin A: 11071IU | Vitamin C: 97mg | Calcium: 130mg | Iron: 4mg

I’m not a nutritionist. The dietary data is offered as a courtesy and is an estimate solely. It varies relying upon the product sorts or manufacturers.

 Replace Notes: Earlier posted in 2016, now up to date the recipe with video, new footage and likewise recipe card with dietary data.