Keerai masiyal

It is Sunday noon, when I get to cook leisurely. I wanted to try baking the yellow cupcakes, doing so, it was already past noon.

As a gratitude for the cupcakes, my little helpers offered to cook  potato for side dish . So there were two little chefs peeling and cooking potatoes along with me.

I chose to cook the recipe my sister-in-law shared with me. It was a different way than I normally do, it tasted heavenly especially when sis- in-law made it. Here are the details:

One medium sized onion
Ten small size garlic pods
Five green chillies
Arai keerai -one bunch
Tamarind – lemon size

Oil -2 table spoon
Vadagam- 1 table spoon
Curry leaves

Ingredients for keerai masiyal


Chop onion , peel garlic pods. Clean the greens. Heat one table spoon of oil in a deep pan, when hot, saute onion, garlic and green chillies. When the onion is translucent, add the greens. Cook until the greens are tender. Switch off the stove, add salt and tamarind. Let it cool till it reaches room temperature. Blend it to a puree using a hand blender. If you are lucky to have one, use the maththu and chatti to puree.

Heat oil in another pan,  splutter vadagam, and add curry leaves at the end. Add the thalippu to the masiyal.

For those who have no vadagam, can substitute with mustard seeds, cumin, urad, finely chopped onion and garlic.

Those who love ghee, can increase the green chilli count and add a tab of ghee when mixing with rice.

For those who are wondering what is cooking on the other burner, 🙂 , here is the recipe my kids ended up following.

The small twist I suggested which they graciously took is that to add crushed kasuri methi at the end. The taste, aroma and texture of  the aloo was a perfect match for the masiyal.

We enjoyed truly  a family lunch, we wish you the same.

Keerai masiyal

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