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Poondu Keerai Massiyal

Masiyal means mashy and Keerai is the Tamil word for spinach. Traditionally cooked spinach is mashed with a wooden whisk. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main IngredientsSpinach, Tamrind
CuisineTamil Nadu
CourseMain Course Vegetarian
Prep Time11-15 minutes
Cook time16-20 minutes
Serve4
TasteTangy
Level of CookingModerate
OthersVeg

Ingredients 

  • 2 bunches spinach
  • 1/2 lemon sized tamarind ball
  • 10-15 garlic cloves 
  • 1/4 teaspoon asafoetida
  • Salt to taste
  • 4 tablespoons oil

FOR THE TEMPERING

  • 1/2 teaspoon mustard seeds
  • 2 whole dry red chillies
  • 2 tablespoons split black gram skinless (dhuli urad dal)
  • 10-12 curry leaves

Method

  1. Clean, wash and chop spinach. Peel garlic. Slit green chillies. Soak tamarind in ½ cup warm water and remove the pulp and strain. Heat gingelly oil and temper with mustard seeds, urad dal, red chilly , curry leaves and green chillies. Add whole garlic, sauté for a couple of minutes. Add spinach and stir frequently for uniform cooking.
  2. Crush the spinach and garlic with a masher. Add tamarind pulp , salt and mix well. Dissolve rice flour in water and add to the mixture so that the gravy thickens. Sprinkle asafoetida, mix well and cook for 3-4 minutes. Serve hot with steamed rice.

Nutrition Info

Calories809
Carbohydrates35.6
Protein18.3
Fat65.9
Other Fiber16.7gm
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