Pasalai Keerai Masiyal recipe is nutrient-rich colorful and yummy South Indian style recipe.
We can prepare Masiyal in different ways but this is mainly grouped into 2 major parts. One way to make it with a spinach with dal (ex. toor, moong, red lentils) & another way is without dal.
This recipe is prepared with the combination of toor dal and spinach.
Ingredients of Pasalai Keerai Masiyal Recipe
- Spinach - 2 cup (Small bunch of pasalai keerai/Palak)
- Chopped Onion -1 small size (optional)
- Tomato - 1 medium Size
- Garlic - 6-7 (cloves)
- Toor dal - 5 tbsps
- Oil - 1 tbsp
- Green Chili - 2
- Red Chili - 1- 2 pieces
- Cumin Seeds - 1/4 tbsp
- Tamarind - a small piece
- Water & Salt - as needed
Steps for Pasalai Keerai Masiyal Recipe
Wash and soak toor dal before 10 minutes to start.
Wash and clean the Spinach. If the leaves are small, then no need to chop otherwise you can roughly chop them.
Boil the toor dal along with garlic cloves, roughly chopped tomato, onion, green chili and cumin seeds.
Allow cooking under medium flame. Once cooked more than half, then add spinach and allow it to boil until the spinach turns smooth.
Once boiled, smash the stuff with tamarind, appropriate salt & water.
Heat oil in a pan, add mustard seeds when it splutters add red Chili and Sprinkle on the top of the Keerai Masiyal. Lovely palak Keerai, Masiyal is ready to serve. It can be well accomplished with Potato curry, boiled egg, elephant yam fry and potato chips, fish fry, and chicken fry. Additional tips: If you like watery taste add water at the final stage. You can also fry and add onion & tomato at the stage of smashing instead of boil. Finally, to retail greenish add a pinch of sugar & don't over boil the spinach.
Download Pasalai Keerai Masiyal Recipe Recipe Card