Description
A highly digestible curry simmering greens like spinach (Keerai) and Toor Dal (lentils) until completely shapeless, pureeing into a paste with a masher.
Restaurants serving Keerai Masiyal
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Spinach
- Toor Dal(Lentils)
- Onion
- Garlic
- Tomato
- Green chilies
- Cumin
- Mustard seeds
- Red chilies
- Turmeric
- Hing
- Salt
- Oil
Instructions
- Boil Toor Dal (lentils) soft with turmeric and garlic. Add chopped spinach, onions, tomatoes, green chilies, boil until spinach wilts completely.
- Use a special wooden masher (Mathu) or blender to puree until ingredient shapes completely vanish, becoming a gooey paste (Masiyal).
- Heat oil in a pan, temper mustard seeds, cumin, red chilies, Hing (Asafoetida), vigorously pour over the paste to finish.
Learn more Spice, substitutes, tips
Key spices
Mustard seed savoriness and fresh green smell of spinach
Substitutes at Japanese supermarkets
Komatsuna (as a Japanese greens sub for spinach)
Pairing
Indica rice、Chapati
Trivia
[Trend] 'Masiyal' means 'mash' in Tamil. Highly digestible and nutritious, an absolute trusted mother's taste in South India as baby food or recovery meal during sickness.
Eating tips & etiquette
[Unique Eating] Pour the gooey paste generously over freshly cooked rice, drizzle a little Ghee, and shovel it down like a child!
Allergen
Soy