Masiyal - Mulai Keerai

• Keerai is a gift for us. We can get vit. and minerals from keerai verities. We can cook this as Just Masiyal curry and kootu. this keerai masiyal goes very well with vaththal kuzhambu
• Ingredients:
• 1 bunch - Mulai keerai
• 2 red chilly
• 1/2 sp mustard seeds
• 1/2 usud dal
• 1 pinch asafetida
• 1/2 sp oil
• Salt

Method:

Clean keerai and chop it.
In a pan make seasoning with 1/2 sp oil.
Put chopped keerai.
Add asafetida. Mix well
Pour 1/2 cup water and salt.
Close the lid. 
Allow it to cook.
Open and mash with a big karandi.
Remove and serve with vathal kuzhumbu or serve with hot rice.

Masiyal - Moong Dal/payaththam Paruppu

Ingredients : 

• Payaththam pauppu - 200 gm ( Yellow Moong dal )
• Green chilly 2 - 4
• Grated Ginger 1 table spoon
• Mustard seeds 1/2 tea spoon
• Udad dal 1/2 tea spoon
• Channa dal 1/2 tea spoon
• Asafetida powder a pinch
• Oil 1 Table spoon
• Turmeric powder a pinch
• Salt to taste
• Lemon juice 1 table spoon
• Curry leaves - one hand full

Method:

1. Clean ,wash well and cook in a preasure pan.
2. Remove and smash it.
3. In a deep pan pour oil and make seasoning with mustard seeds, udad dal, channa dal, asafetida, green chilly , ginger and turmeric powder.
4. Add smashed dal and add salt and mix well.
5. Add curry leaves and when the dish becomes like a thick batter, remove it from the fire.
6. pour lemon juice and mix well. 
7. Serve with cooked rice and ghee. 
payaththam paruppu masiyao is a very very delicious side dish.
8. You can make tomato rasam also with this.

Note:

If you want you can put one tomato instead of lemon juice.

Masiyal - Keerai Poondu

Ingredients: 

• 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

Method:

• 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.

Note:

• 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.

Masiyal - Keerai Paruppu

Ingredients:

• Mulai Keerai- 1 bunch
• Thuvar dhal – ½ cup
• Mustard seeds- 1 tsp
• Cumin – 1 tsp
• Onion – 1 small
• Red chilly or green chilly 2 - 4
• Tomato- 1
• Sambar powder- 1 tsp (optional)
• Turmeric powder- ½ tsp
• Oil- 2 tsp
• Salt – ½ teaspoon

Method:

Take Thuvar dal and cook till soft by adding turmeric powder and 1 sp oil.
Remove the roots and wash the keerai thoroughly.
Chop the keerai finely. 
Make seasoning and add chopped tomato.
Stir well. Add onion and mix well.
Now add chopped keerai. Mix well.
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, add cooked dhal mashed nicely. 
Keep the stove in slow flame.
Serve with hot rice and ghee.

Curry With All Purpose Powder - Potato Curry

Ingredients: 

• Potato 1/2 kg
• All Purpose Powder 2 - 3 spoons
• Salt
• Oil to make curry
• some curry leaves
• For seasoning:
• Mustard seeds 1 spoon
• Udad dal 1 spoon
• Asafoetida powder 1/4 spoon

Method:

Wash and cut potatoes in to small pieces. 

(with out pealing the skin.) Pour oil in kadai. 

Add some Mustard seeds and Udath dal and fry them. 

After that add potato pieces in to kadai and fry Add salt and stir them. 

After a minute or two add the A.P.P. and mix them well .

If the curry is sticking with kadai make the stove simmer and add more oil. 

Let the potatoes fry nicely. 

Stir occasionally. 

Finally sprinkle some Channa flour or rice flour on the curry to get a good finish. 

And the flour will absorb the excess oil and make the curry more crisp. 

You can serve this as side dish for any sambar or rasam. 

Small children can mix this curry with rice and ghee.

Note:

To make ALL PURPOSE POWDER please see READY MADE POWDERS