Navarathri recipes

Monday, June 11, 2012

Pasalai keerai masiyal

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.

Pasalai keerai masiyal

Ingredients:

      • 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

Seasonings:

      • 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

Pasalai keerai masiyal process

Pasalai keerai masiyal

Preparation method:

  1. Wash spinach thoroughly for 2 or 3 times in cold water. Keep it aside.
  2. Heat a pan, add paasi paruppu, onion, tomato, garlic, green chilies along with 1/4 cup of water and boil for 2 mins.
  3. 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.
  4. Take a blender, transfer this mixture and pulse it few times (do not grind it completely).
  5. Heat oil in a pan, season with items given for seasoning and pour it on spinach mixture. Serve with white rice and ghee.

Pasalai keerai masiyal pic2

Notes:

  • 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.

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