Recent days I have been trying out varieties of Keerai masiyal and Keerai kadayal recipes for our lunch. Mostly I try to make a simple keerai masiyal or kadayal recipe without dal and coconut. I feel addition of dal or coconut gives more yield and tastes more like kootu but I wanted to consume more keerai. So I make it plain with simple tempering.
Recently I came across this Kongu style keerai masiyal without dal and coconut in Chef Deena’s YouTube channel. Actually they showed it with Panna keerai but I made it with pasalai keerai i.e Palak. It came out so well and tasty.
Friends, do try this simple and easy Coimbatore Kongu style Keerai masiyal recipe. You will love it like me.
Palak keerai masiyal recipe
Palak keerai masiyal recipe | Pasalai keerai kadayal recipe
INGREDIENTS
1 cup – 250ml
To temper
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- Wash and chop palak leaves roughly.
- Cook it with green chilli, turmeric powder, sugar and salt.
- Cool down and grind to a smooth paste.
- Temper mustard seeds, urad dal, red chilli, hing and cumin seeds in ghee.
- Saute onion, garlic cloves till transparent.
- Add to palak and mix well. Serve with rice adding ghee.
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Note
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Try this easy, yummy Pasalai keerai masiyal for rice and enjoy adding ghee.
