Spinach Chutney | Palak Keerai Kadayal Without Dal | Pasalai Keerai Masiyal Recipe

Pasalai keerai kadayal

Palak keerai kadayal or masiyal is a simple, healthy and yummy side dish for rice, idli and dosa. I am happy to add this to my Palak keerai recipes list in my regular cooking. Its procedure is simple but it tastes so good. Usually palak keerai kadayal is prepared with toor dal or moong dal. But this pasalai keerai kadaiyal is without dal. It tastes more like chutney or thogayal.

Friends, do try this palak keerai masiyal / kadayal without dal in this way. You will love it with plain rice, idli and dosa. For variations, you can make the same using arai keerai or mulai keerai.

Keerai kadayal

Palak keerai kadayal / Keerai Masiyal recipe

Palak keerai kadayal / Masiyal recipe

Pasalai keerai kadayal / Masiyal without dal for rice, idli, dosa.

 
Cuisine: Tamil nadu
Category: side dish
Serves: 1 cup
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 

INGREDIENTS

  • Spinach – 1 bunch (medium)
  • Tomato – 1
  • Onion – 1
  • Green chilli – 1 or 2
  • Garlic cloves – 3
  • Cumin seeds – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Sugar – a pinch
  • Cooking oil -1 tbsp

To temper

  • Coconut oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Vengaya vadagam – 1 piece or 2 tsp (optional)
  • Curry leaves – few
  • Red chilli – 1 ( pinched into two)

 

HOW TO MAKE PALAK KEERAI KADAYAL / KEERAI MASIYAL
  1. Wash the keerai several times. Chop roughly and set aside.
  2. Heat oil in a kadai. Saute cumin, onion, green chilli, garlic and tomato till mushy.
  3. Add the washed palak, turmeric powder, sugar and saute till it shrinks in quantity.
  4. Switch off the flame and let it cool down. Add salt and grind to a smooth paste.
  5. Temper mustard seeds, vadagam, curry leaves, red chilli and add to ground palak leaves.
  6. Mix well and serve with plain rice adding ghee.
METHOD – STEP BY STEP PICTURES
  • Wash the palak leaves and chop roughly. Set aside.
  • Heat oil in a kadai. Saute  cumin seeds, onion, green chilli, garlic and tomato. Saute till tomato turns mushy.

    • Keerai kadayal

      Keerai kadayal

      • Now add the washed palak leaves, turmeric powder, a pinch of sugar and saute till it shrinks in quantity. Switch off the flame and let it cool down.

        • Keerai kadayal

      • Grind to a smooth paste adding required water and salt. Temper mustard seeds, vadagam (optional), curry leaves, red chilli and hing.

        • Keerai kadayal

      • Add to the masiyal and mix well. Serve with hot rice adding ghee. Enjoy.

      Note

      • You can use arai keerai  mulai keerai / Amaranthus instead of palak leaves.
      • For variations, use red chilli instead of green chilli.
      • Addition of turmeric powder and sugar helps to get bright green color. 
      • Tempering vadagam is optional but it gives a nice flavor and taste to this kadayal. If you don’t have vadagam, you can saute finely chopped small onion till golden and add to it.
      Try this healthy Palak Keerai masiyal recipe and enjoy !
       Palak keerai kadayal

      Related Posts

      Leave a Comment

      Your email address will not be published. Required fields are marked *

      Scroll to Top