Keerai Pachai payaru masiyal
Keerai pachai payaru masiyal, spinach green gram curry, keerai kadayal, keerai masiyal, pachai payaru masiyal
Keerai Masiyal | Keerai kadaiyal | keera kadayal | Spinach masiyal without dal | spinach dip | keerai masiyal with dal | keerai recipe | Tamil Nadu style keerai masiyal with step-by-step pictures and video recipe. Check out the keera pacha payaru masiyal if you like the video pls SUBSCRIBE to my channel.
Keerai Masiyal | Keerai kadaiyal | keera kadayal | keerai recipe | Tamil Nadu style keera masiyal is a healthy, nutritious, quick Tamil Nadu-style side dish with greens and protein. Keerai Pachai Payaru Masiyal is a nourishing South Indian classic made with fresh spinach and protein‑rich green gram. This comforting Tamil‑style curry-also known as keerai kadayal or keerai masiyal-combines the earthiness of cooked green gram with the vibrant flavor of sautéed greens and aromatic tempering. It's simple, wholesome, and perfect with hot rice and ghee. If you're looking for a healthy, iron‑rich, protein‑packed dish that fits into everyday cooking, this spinach green gram curry is a must‑try.
What is Keerai Pachai Payaru Masiyal?
Keerai Kadayal is a traditional Tamil Nadu dish. This version is made by cooking spinach with green gram (pachai payaru), lightly mashing it, and finishing with a flavorful tempering.
Why green gram (pachai payaru) in keera kadayal?
Green gram is recognized for its high content of plant protein, fiber, and essential minerals. It cooks quickly, is easily digestible, and is commonly used in South Indian dals, curries, and poriyals.
Is green gram healthy?
Yes. Green gram is rich in protein, antioxidants, folate, and iron. It supports digestion, helps maintain energy levels, and is considered one of the lightest, most gut‑friendly legumes.
Can I use any type of spinach for this masiyal?
Yes. Amaranth leaves, palak, arai keerai, siru keerai, or any local greens work beautifully.For this recipe, I have used spinach from Costco.
What does this dish pair well with?
Any varuval and chips are the best side. You can also pair with tamraind based kuzhambu.
Can I skip coconut?
Coconut adds richness, but the dish tastes great even without it. You can also replace it with a spoonful of ghee for extra flavor.
Do I need to soak green gram?
Soaking helps it cook faster and become softer, but if you forget, you can still pressure cook it-just increase the cooking time.
Can I add garlic?
You can saute garlic with onion and make it according to your taste.
Poriyal recipes
Kootu recipes in TMF
Kuzhambu recipes in TMF
Other Spinach based recipes
Ingredients
Pressure cook
¼ cup green gram
½ cup water
Turmeric powder
Salt
1 green chilli
To temper
½ tablespoon coconut oil
½ teaspoon mustard seeds
½ tablespoon urad dal
Curry leaves
2 red chillies
Cumin seeds
Asafoetida
Masiyal
3 small onions
1+ ½ cup Spinach
Water as needed
Grated coconut
Ghee for serving
How to make keerai pachai payaru masiyal with step-by-step pictures
- First, wash and soak green gram overnight
- Pressure cook soaked green gram with green chilli, water, turmeric powder, and salt for 3 whistles. Do natural pressure release
- Add spinach and mix well. Rest for 5 minutes
- Heat oil and splutter mustard seeds, urad dal, curry leaves, and red chillies
- Add cumin seeds, asafoetida, and small onions. Sauté well
- Furthermore, add spinach-green gram mixture and a little water according to your preferred texture. Cook for 5 minutes
- Finally, add coconut, mix, and serve with generous ghee
Ingredients
Pressure cook
- ¼ cup green gram
- ½ cup water
- Turmeric powder
- Salt
- 1 green chilli
To temper
- ½ tablespoon coconut oil
- ½ teaspoon mustard seeds
- ½ tablespoon urad dal
- Curry leaves
- 2 red chillies
- Cumin seeds
- Asafoetida
Masiyal
- 3 small onions
- 1 + ½ cup Spinach
- Water as needed
- Grated coconut
- Ghee for serving
Instructions
- First, wash and soak green gram overnight
- Pressure cook soaked green gram with green chilli, water, turmeric powder, and salt for 3 whistles. Do natural pressure release
- Add spinach and mix well. Rest for 5 minutes
- Heat oil and splutter mustard seeds, urad dal, curry leaves, and red chillies
- Add cumin seeds, asafoetida, and small onions. Sauté well
- Furthermore, add spinach–green gram mixture and a little water according to your preferred texture. Cook for 5 minutes
- Finally, add coconut, mix, and serve with generous ghee
Video
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