Spinach Masiyal | Palak Keerai Kadayal Without Dal | Pasalai Keerai Masiyal Recipe

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Pasalai keerai kadayal

Palak keerai kadayal or masiyal is a straightforward, wholesome and yummy facet dish for rice, idli and dosa. I’m completely satisfied so as to add this to my Palak keerai recipes record in my common cooking. Its process is straightforward however it tastes so good. Often palak keerai kadayal is ready with toor dal or moong dal. However this pasalai keerai kadaiyal is with out dal. It tastes extra like chutney or thogayal.

Mates, do do this palak keerai masiyal / kadayal with out dal on this manner. You’ll find it irresistible with plain rice, idli and dosa. For variations, you may make the identical utilizing arai keerai or mulai keerai.

Palak keerai kadayal / Masiyal recipe

Pasalai keerai kadayal / Masiyal with out dal for rice, idli, dosa.

Delicacies: Tamil nadu

Class: facet dish

Serves: 1 cup

Prep time: 10 Minutes

Cook dinner time: 20 Minutes

Whole time: 30 Minutes

Spinach – 1 bunch (medium)
Tomato – 1
Onion – 1
Inexperienced chilli – 1 or 2
Garlic cloves – 3
Cumin seeds – 1/2 tsp
Turmeric powder – 1/4 tsp
Sugar – a pinch
Cooking oil -1 tbsp

To mood

Coconut oil – 1 tbsp
Mustard seeds – 1/2 tsp
Vengaya vadagam – 1 piece or 2 tsp (non-compulsory)
Curry leaves – few
Pink chilli – 1 ( pinched into two)

HOW TO MAKE PALAK KEERAI KADAYAL / KEERAI MASIYAL

Wash the keerai a number of occasions. Chop roughly and put aside.
Warmth oil in a kadai. Saute cumin, onion, inexperienced chilli, garlic and tomato until mushy.
Add the washed palak, turmeric powder, sugar and saute until it shrinks in amount.
Swap off the flame and let it quiet down. Add salt and grind to a easy paste.
Mood mustard seeds, vadagam, curry leaves, purple chilli and add to floor palak leaves.
Combine effectively and serve with plain rice including ghee.

METHOD – STEP BY STEP PICTURES

Wash the palak leaves and chop roughly. Put aside.

Warmth oil in a kadai. Saute cumin seeds, onion, inexperienced chilli, garlic and tomato. Saute until tomato turns mushy.

Keerai kadayal

Now add the washed palak leaves, turmeric powder, a pinch of sugar and saute until it shrinks in amount. Swap off the flame and let it quiet down.

Grind to a easy paste including required water and salt. Mood mustard seeds, vadagam (non-compulsory), curry leaves, purple chilli and hing.

Add to the masiyal and blend effectively. Serve with sizzling rice including ghee. Get pleasure from.

Word

You need to use arai keerai , mulai keerai / Amaranthus as a substitute of palak leaves.
For variations, use purple chilli as a substitute of inexperienced chilli.
Addition of turmeric powder and sugar helps to get vivid inexperienced coloration.
Tempering vadagam is non-compulsory however it provides a pleasant taste and style to this kadayal. If you do not have vadagam, you’ll be able to saute finely chopped small onion until golden and add to it.

Do that wholesome Palak Keerai masiyal recipe and luxuriate in !

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