Spinach, Pasalai keerai in Tamil and Palak in Hindi is a well known leafy vegetable. Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is a rich source of vitamin A , vitamin C, vitamin E, vitamin K, magnesium, vitamin B2, calcium, vitamin B6, folic acid and omega-3 fatty acids.
Pasalai keerai masiyal is a common keerai recipe in south Indian household. Here is my way of doing it.
- 1 pack/bunch – Spinach / Pasalai keerai
- 1 tbsp – Split green gram / Paasi paruppu
- 5 nos – Sambar onion (small onion chopped)
- 1/2 no – Tomato (chopped)
- 1 clove – Garlic
- 1 or 2 nos – Green chili (as per taste)
- Salt as needed
- Water as needed
- 2 tsp – Oil
- 1/4 tsp – Mustard seeds
- 1/4 tsp – Split black gram
- 1/4 tsp – Cumin seeds
- 1 or 2 nos – Dry red chilies
- 1 pinch – Asafoetida
- Wash spinach thoroughly for 2 or 3 times in cold water. Keep it aside.
- Heat a pan, add paasi paruppu, onion, tomato, garlic, green chilies along with 1/4 cup of water and boil for 2 mins.
- Add washed spinach and required salt to it and cook until everything is well cooked. Switch off the stove and let it cool for sometime.
- Take a blender, transfer this mixture and pulse it few times (do not grind it completely).
- Heat oil in a pan, season with items given for seasoning and pour it on spinach mixture. Serve with white rice and ghee.
- Do not grind the spinach mixture completely. It should not be like a paste. Use PULSE option in your blender if available.
- You can also use “keerai maththu" for mashing keerai.