Sunday, February 14, 2016

Posted by Mala at 1:00:00 AM 3 comments
Well.........I always used  to think, there is just one method to make Keerai masiyal. I tasted this yummy Keerai masiyal in a restaurant in Pondicherry. Then  my friend , who hails from Andhra, taught me this recipe...I learnt  this method of adding some tangy twist  to it.
This method is very good because, it can be used as an accompaniment for a south indian meal, and can also be mixed with rice and eaten. It proves to be very ideal for chapathies too.

Palak (Spinach) - 1 bunch, chopped, washed and drained
Tomato - 1, chopped
Onion - 1,  chopped
Sambar powder - 1 tsp
Tamarind paste - 1/4 tsp
Salt to taste

To Season
Cooking oil - 2 tsps
Hing powder - 1/4 tsp
Mustard seeds - 1 tsp
Jeera/Cummin seeds- 3/4 tsp
Methi/Fenugreek seeds - 3/4 tsp
Broken red chillies - 2

Recipe Cuisine: South Indian; Category: Lunch/Dinner
Prep time: 10 mts; Cooking time: 10-15 mts

Serves 3

Washed Palak being drained

Chopped tomato and onion added

Tamarind paste added

Sambar powder added, and let to boil till palak gets cooked nicely.

Blended with a hand blender

Cooking oil heated, and all the above mentioned ingredients for seasoning, added

and poured on top of the blended palak.

The tasty Keerai masiyal, made in the Andhra style is ready!!  Serve hot with rice

This post first appeared in


*Can be made with frozen spinach too.
*2-3 pods of garlic is optional. You can chop them very fine and add to the seasonings.


  1. Surely another way of consuming the leafy vegetable. Looks good and may be tasty with added ingredients! Should try this.

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