Thursday, December 5, 2013

Masiyal - Keerai Poondu


  • Mulai Keerai- 1 bunch
  • Garlic flakes- 8
  • Green chilli- 1
  • Salt – ½ teaspoon
  • ghee 2 sp
  • mustard seeds 1/2 sp
  • Udad dal 1/2 sp

  • Remove the roots and wash the keerai thoroughly. 
  • Chop the keerai finely. 
  • Place the chopped keerai in a thick bottomed vessel. 
  • Crush the garlic slightly and add to the keerai along with salt. 
  • Close it with a lid. 
  • Cook the keerai in slow flame. 
  • No need to add water since the keerai will cook in its own water content. 
  • When the keerai is cooked, mash it finely with a flat spoon. 
  • If you use the wooden matthu (round wood with long handle), you will get nice mashed Keerai masiyal. 
  • In another kadai make seasoning and pour on this keerai masiyal.
  • Your yummy keerai mysiyalis ready to serve.
  • Some people use mixie for mashing the keerai. We can do it. 
  • But do not over run the mixie, just grind for one round. that is enough.
  • You can make seasoing with garlic and then add chopped keerai. This will increase the taste of keerai.

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