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Keerai masiyal

quick south Indian side dish
5 from 1 vote
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  • 1/2 tablespoon coconut oil
  • 1/2 teaspoon mustard seeds
  • 1 tablespoon urad dal
  • 2 red chilli
  • Asafoetida generous portion

Cook spinach

  • 1/4 teaspoon coconut oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon ginger
  • 15 grams coriander leaves
  • 250 grams spinach
  • 1/8 teaspoon Turmeric powder
  • Required salt
  • Pinch of sugar


  • Asafoetida


  • Firstly add oil to the pan, when oil is hot add mustard seeds, urad dal, and red chilli; let them splutter
  • Furthermore, add asafoetida and mix well; transfer to a vessel
  • Add oil to the same pan
  • When oil turns slightly hot add cumin seeds and let them splutter
  • Furthermore add ginger, coriander leaves, spinach, turmeric powder, a pinch of sugar, and required salt; mix well
  • Cook for 2 minutes or till spinach turn wilted
  • Turn off the stove and cool completely
  • Coarse pulse the spinach along with water. If you prefer smooth masiyal you can fine grind
  • Add coarse ground spinach, temper, and mix well
  • Cook in low flame for 2 minutes
  • Finally, add asafoetida; mix well and keerai kadayal is ready


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