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Everyday Dishes – Keerai Masiyal

Dont we all know that greens are extremely good for health and loaded with vitamins and minerals ?? At my house with just the two of us, I usually make greens with dal mostly. Because I need good quantities for the lunch box next day. Today I wanted to make puli keerai masiyal, which is mashed keerai with puli, ie. tamarind. Back home it is made in a clay pot (chatti) my mother used to make it often. I googled for this recipe and hardly found any. So I sprung into action ( he he heee ) to blog about this dish. Have any of you blogged this recipe ??? Please let me know
For this dish I used Arai keerai. Does anyone know what arai keerai is in other Indian languages ???. You can also use siru keerai ( again I dont know the English name), Spinach, Fenugreek leaves.

Arai Keerai – Other names anyone ?????

– Two bunches of any greens. ( keerai or aaku koora )
– half an chopped onion
– garlic cloves
– half a lime size tamarind
– for tempering : gingelly oil, tsp of mustard, tsp of cumin, 6 or 7 curry leaves, 2 red chillies, a pinch of asafoetida

Keerai Masiyal with Bottlegourd curry, Eggplant curry – Our Sunday Lunch

  • Pressure cook the greens with a couple of garlic pods.
  • Heat oil in a clay pot and temper it with all the tempering ingredients
  • Add onions and saute for a couple of minutes
  • Mash the cooked greens and add it to the tempered oil with onions.
  • Squeeze in the extract of tamarind and boil for a minute
  • Add salt. Serve with hot rice with a dollop of ghee.

August 20, 2006 - Posted by | Uncategorized


  1. Revathi, nalla variation of keerai masiyal.actually na keerai yoda parupu serithu panuven.Thanks revathi..

    Comment by sudhav | August 21, 2006 | Reply

  2. Hi Revathi,
    I do the keerai masiyal the same way except for puli ,i add jeera.
    Btw california vil arai keerai kidhaikutha???? ingae methi and palak mattum than..

    Comment by Prema Sundar | August 21, 2006 | Reply

  3. Revathi, this kind of side dishes with greens is very famous among Lingayats (a community who worship shiva). I loved it. But my only problem is picking up correct greens for this.I used red spinach last time for this and it tasted great. I had not used tamarind in it, will try next time. Thanks for sharing.

    Comment by shilpa | August 21, 2006 | Reply

  4. Revathi
    Great looking thotakoora pulusu(keerai masiyal)!

    Comment by KrishnaArjuna | August 21, 2006 | Reply

  5. my mom make this when she is not in a mood to cook

    Comment by Shankari | August 21, 2006 | Reply

  6. Hi Sudha
    I too do the same add dal but the quantity becomes toooo much for 2 people to eat 🙂

    Prema –
    I too found out recently.. We get it in the Farmers’ market. If you have Chinese market you might find it.. Chinese eat most of the greens we eat.. Btw had a peek into ur blog.. u got a great one going

    Pls try out and let me know..

    So its called thotakoora ?? My husband buys one aakukoora which will be redding around the edges he calls that thotakoora !! Some confusion.

    Yes Shankari the dish is very ez to make – thats y i named it everyday dish !!!

    Comment by Revathi | August 21, 2006 | Reply

  7. hey revathy …i luv keerai…but we don’t get it in orlando..but i’ll try ur recipe when it is available..

    Comment by maneka nirmal | August 21, 2006 | Reply

  8. Hi :

    I make keerai masiyal 2 ways like my mom makes:

    1.Fry mustard seed,cumin seed, whole red pepper,urad dhal.

    Then add onion fry well. Add any keerai you have and cook well.Grind well.

    2. Above steps plus add tamerind to your taste when you are cooking the spainch.

    Both way is good.

    My choice is the 2 one though.


    Comment by Radha | August 23, 2006 | Reply

  9. Hi Revathi, I like this green leaf, but it doesn’t come often at stores:( This recipe is new to me, will give a try:)

    Comment by Priya Bhaskaran | August 23, 2006 | Reply

  10. You have got all those memories flooding, Revathi…Keerai is my favorite..Inga Spinach, Vendhaya Keerai thavira edhuvume kidaikaradilla…I will try in the Chinese Store..Btw, Farmer’s marketla enna perla vechirundhanga?

    Comment by Chandrika | August 25, 2006 | Reply

  11. Hi i loved keerai…can u please post eggplant curry looks yummyyyyyyyy…

    Comment by Anonymous | September 5, 2006 | Reply

  12. hi
    i was reading your blog and i came across this post so i thought i would let you know about a theme which i am thinking about
    you can participate there is no compulsion offcourse.
    read my blog and this link you will know about it.

    i think you will have lots of meal plates for all to share.

    Comment by Mahek | October 11, 2006 | Reply

  13. Hi Revathi
    Loved the color of the greens. Yes this humble but so nutritious must be a regular in all of our kitchen. Thanks for bringing this recipe into the modern kitchen.
    Here is one all-forgotten Agithikeerai poriyal

    Comment by Sanjana | March 7, 2007 | Reply

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