Keerai Masiyal | How to make Keerai Masiyal

By Neeru Srikanth  |  14th Sep 2016  |  
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  • Keerai Masiyal, How to make Keerai Masiyal
Keerai Masiyalby Neeru Srikanth
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About Keerai Masiyal Recipe

Amarnath leaves & small yellow dhal cooked along with ground coconut & other spices gives this simple but very tasty and coconutty keerai masiyal.

Keerai Masiyal is a delicious dish which is enjoyed by the people of every age group. The recipe by Neeru Srikanth teaches how to make Keerai Masiyal step by step in detail. This makes it easy to cook Keerai Masiyal in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Keerai Masiyal at home. This amazing and mouthwatering Keerai Masiyal takes 30 minutes for the preparation and 20 minutes for cooking. The aroma of this Keerai Masiyal is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Keerai Masiyal is a good option for you. The flavour of Keerai Masiyal is palatable and you will enjoy each and every bite of this. Try this Keerai Masiyal and impress your family and friends.

Keerai Masiyal

Ingredients to make Keerai Masiyal

  • Amarnath Leaves – 1 bunch
  • Small Yellow Dhal /Payatham Paruppu – 100 mg
  • hing – 1 small piece
  • turmeric Powder – 1 tsp
  • Grated coconut – 100 mg
  • Toor Dhal – 1 tblsp
  • rice –1 tblsp
  • cumin Seeds – 1 tsp
  • Dry chili – 2
  • salt – to taste
  • oil – 1 tsp
  • mustard – 1/2 tsp
  • Urad dhal
  • water 1/2 cup

How to make Keerai Masiyal

  1. Wash and soak together Toor Dhal ,Rice ,Cumin seeds ,Dry chili for 20 minutes
  2. Remove the root , wash and chop amaranth leaves.
  3. In a pressure cooker add yellow dhal, hing , chopped amaranth leaves and turmeric powder. Do not add salt as the quantity will reduce after cooking and it would become salty. This step can be done in parallel with the items to be soaked
  4. Steam for 4 -5 whistles.
  5. Once the pressure is released open the cooker and check how much salt is needed.
  6. Grind the items which are soaked (Toor Dhal ,Rice ,Cumin seeds ,Dry chili ) adding salt and fresh coconut.
  7. Mash the spinach and add the ground mixture to the cooked spinach and cook in low flame for 8 to 10 mins adding little water to bring it to gravy consistency.
  8. Temper with oil, mustard, urad dhal and mix it with the spinach
  9. Serve hot with rice

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