Keerai Masiyal Recipe (Stir-Fried Greens with Mustard and Curry Leaves)
Introduction
Keerai Masiyal is a flavorful and nutritious South Indian side dish made by stir-frying greens like spinach with aromatic spices such as mustard, cumin, and curry leaves. This dish is packed with proteins and is a perfect complement to any South Indian meal. The mild, earthy flavor of the greens is beautifully balanced with the crunchy texture from urad dal and the unique aroma from the curry leaves and mustard seeds. It pairs well with phulkas, dals, or any South Indian meal, providing a healthy, light, and satisfying option.
Ingredients
| Ingredient | Quantity |
|---|---|
| Greens (such as spinach), finely chopped | 500 grams |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| White Urad Dal (split) | 1 teaspoon |
| Curry leaves | 1 sprig |
| Asafoetida (Hing) | 1 pinch |
| Salt | To taste |
| Sunflower oil | 1 teaspoon |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: South Indian
Course: Side Dish
Diet: High Protein Vegetarian
Instructions
-
Steaming the Greens:
Begin by preparing the greens (keerai). You can either use a steamer or a pressure cooker to steam the greens. If you choose the pressure cooker method, place the chopped greens in the cooker along with a pinch of salt. Add a tablespoon of water and cover the cooker. Secure the lid and cook for just one whistle. As soon as the whistle sounds, immediately release the pressure by running cold water over the cooker. This halts the cooking process instantly, keeping the greens vibrant and fresh. Open the cooker, and you will notice the greens are lightly steamed, retaining a beautiful green color. -
Seasoning the Greens:
In a wok or kadai, heat the sunflower oil over medium heat. Add the mustard seeds, cumin seeds, and curry leaves. Allow them to splutter and crackle, releasing their essential oils and fragrance. Once the seeds have popped, stir in the asafoetida (hing), which will add a mild, pungent aroma and depth of flavor to the dish. -
Stir-frying the Keerai:
Now, add the steamed greens (keerai) to the wok. Stir gently, making sure that the greens are well-coated with the spices. Stir-fry for about a minute, allowing the flavors to infuse into the greens. The greens should absorb the rich, spicy flavors from the mustard, cumin, and curry leaves. -
Serving:
Once the greens are well-mixed with the spices, turn off the heat. Transfer the Keerai Masiyal to a serving bowl. Serve hot alongside phulkas, dals, or any South Indian meal. It makes an excellent accompaniment to a traditional South Indian lunch, offering both a nutritional boost and a burst of flavor.
Tips for the Perfect Keerai Masiyal
- Greens Selection: You can use a variety of greens for this recipe. While spinach is commonly used, you can also try other greens like amaranth, fenugreek, or collard greens for a slightly different taste.
- Customizing Spices: For a spicier kick, you can add green chilies or red chili powder when stir-frying the spices.
- No Pressure Cooker?: If you don’t have a pressure cooker, you can simply sauté the chopped greens in a little water until tender before proceeding with the seasoning step.
This Keerai Masiyal recipe is a wholesome and simple dish that’s perfect for anyone looking to enjoy a healthy, flavorful vegetarian side. It’s an excellent way to add greens to your diet, enriched with the goodness of mustard, curry leaves, and cumin.
