Friday, March 20, 2009

Spinach / Palak Keerai / Keerai Masiyal


Spinach - 1 bunch ( cleaned and roughly chopped )
Small onion - 6 ( chopped )
Green chillies - 4
Corriander seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Oil - 1 tbsp
Salt to taste.

In a Heavy bottom pan add half cup water and bring it to boil.
  • Now add green chillies and close the lid 1 minute.
  • Now add chopped spinach and close it with a lid. cook the spinach on low flame.
  • when the keerai is 3/4 cooked, add chopped onion, corriander seeds,( crushed ) cumin seeds, ( crushed )salt and oil.stir well.
  • Now close the lid 3 minutes.Remove from flame.
  • Keep it on the counter top and mash well with matthu ( heavy rounded wood with long handle ) for 3-4 minutes, until the spinach is creamy. or mash it by mixie..just grind for one round.
  • Serve with hot steamed rice.


    Anonymous said...

    It's cool! I love all your dishes!

    Anonymous said...

    your recipes are as authentic as it could get in regards to kongu samayal. if i'm stuck what to cook i will straight away go to your blog.i love all your recipes. they are exactly like my mum makes it. please keep posting. even you think its a silly/easy recipe. its gonna help amateur cook like me.

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