Thursday, August 17, 2017

Spinach Masiyal | Spinach Kadaiyal | Spinach Recipe

Spinach Masiyal/Kadaiyal, an easy accompaniment for your rice made from Spinach. Usually we do masiyal/kadaiyal with aarai keerai and it goes well with kara kuzhambu and rice. 

But here i couldn't find most of indian greens, so always ended up in buying spinach. Most of time i prepare either spinach dal or spinach kootu and we love both the dishes so i didn't think of making any other dishes with spinach as accompaniment for our rice.
Last week, for a change,i had prepared this masiyal by following my aarai keerai masiyal recipe, to my surprise it turned out so delicious and within 10 days already i had prepared this twice,now you knew how tasty it would be. So without further delay,let's see the recipe.

Spinach Masiyal

Preparation Time : 5 mins | Cooking Time : 10 minsServes : 2 to 3 
Recipe Category: Curry | Recipe Cuisine: Indian
Spinach - 2 cups
Garlic pods - 3 
Red Chili - 2
Jeera/Cumin seed - 1/2 tsp
Salt - 1/4 tsp(approx)
To Temper
Oil - 1/2 tsp
Pearl Onion - 2(finely chopped) 
Mustard & urad dal - 1/4 tsp
Curry leaves - few

Heat a kadai with 1/4 cup of water, add garlic & chili.
Then add the jeera, once the water comes to boil, keep it in medium flame and cook it for 3 mins.
Add spinach  and cook till it becomes soft. It takes approx 5 mins in medium flame. Switch off the flame and let it  cool.
 Add the cooked spinach into blender/mixie jar along with salt and grind into smooth paste, transfer into bowl and finally temper the ingredients listed under "To Temper" and add into it.
Tasty & Healthy Spinach Masiyal is ready.

Related: How to make Keerai Puli Kuzhambu

  • Garlic gives wonderful flavor to the masiyal,so if your garlic pod is small, add few more garlic.
  • Let the spinach cool completely before grinding.
  • Adjust the chili as per your taste.
  • If you've more water from the cooked spinach, don't add all the water while grinding, add as needed and discard the remaining.

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