Keerai Masiyal Recipe | Spinach Masiyal | Startup Cooking


keerai masiyal

Keerai Masiyal is a nutritious spinach based accompaniment that is very easy to make at home and enjoyed with hot steamed rice and ghee. Keerai is a tamil word and it means spinach (palak), Keerai Masiyal can be made in two different ways and both gives different textures - crush sauteed green spinach into smooth puree or retain the texture of cooked greens. In the end, it is seasoned with the tempering mixture of mustard sees, dry red chillies and curry leaves to give it an extra flavor. 

Spinach is a leafy green vegetable that belongs to the amaranth family. It is considered very healthy and its loaded with lots of nutrients and antioxidants. Eating spinach everyday may benefit eye health, reduce oxidative stress, reduce blood pressure levels and helps to prevent cancer.


Spinach is an extremely nutrient rich leaf. It packs with high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron and calcium. This Keerai masiyal is often served with hot rice and also pair up with dosa, chapatti or roti. You can also make masiyal with or without dal. My all time favorite comfort food, I have always loved its taste, texture and qualities of being easy on the stomach.  Follow my step by step photo recipe to prepare Keerai Masiyal. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

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keerai masiyal


Coarse : Lunch

Cuisine : South Indian

Author : Jayashree Karthik

Prep Time : 5 min

Cook Time : 15 min

Total Time : 20 min

lunch thali

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  • 1 tsp oil
  • 1 tsp cumin seeds
  • 6 garlic
  • 10 shallots
  • 4 green chilli
  • 1/2 tomato
  • 1 bunch spinach
  • 1/4 tsp turmeric powder
  • 1/4 tsp sugar
  • salt - to taste
For Seasoning
  • 1 tbsp ghee
  • 1/4 tsp mustard seeds
  • 1/2 tsp urad dal
  • 1/4 tsp cumin seed
  • 2 red chilli
  • 1/4 tsp hing
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  • wash the spinach leaves in cold water few times to get rid off all the dirt
  • heat a tsp of oil in the pan and temper with cumin seeds and then add garlic, shallots and green chilli
  • saute for few minutes until the shallots turn translucent
  • now add tomatoes and saute until lightly soft
  • add in the cleaned spinach leaves and saute for few seconds until all the spinach is wilted
  • add turmeric powder, sugar and salt, mix well and switch off the flame
  • cool down this mixture at room temperature and then add into the mixer jar and grind to a smooth paste and set aside
  • heat ghee in the pan and temper with mustard seeds, urad dal, cumin seeds, hing and red chilli
  • now add ground spinach paste into the tempered ingredients, mix well and switch off the flame
  • serve with hot steamed rice, dosa or chapathi
  • it tastes really good
  • Enjoy!
  • adding sugar keeps the color of the spinach intact
  • do not cover and cook at any stage
  • for this recipe, any green leaves works like amaranth, red leaves or anyother
  • try shallots for the better taste

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keerai masiyal

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heat a tsp of oil in the pan and temper with cumin seeds and then add garlic, shallots and green chillies

saute for few minutes until shallots turn translucent

add chopped tomato

saute for few minutes till it turns soft

add cleaned spinach leaves

cook for few seconds in open pot until all the leaves wilted

add turmeric powder, salt and sugar

mix well and switch off the flame and then cool down the mixture completely at room temperature

add all the mixture into the mixer jar

grind to a smooth paste

keerai masiyal

for seasoning, heat ghee in the pan and temper with mustard seeds, urad dal, cumin seeds, hing and red chillies

add ground spinach paste

keerai masiyal

mix well and switch off the flame

keerai masiyal

keerai masiyal


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