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Keerai Masiyal

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Adjust Servings:
1 bunch organic spinach – roughly chopped
water to cover the spinach
1 cup ice cubes
salt to taste
1 tsp coconut oil
3 red chillies – dried
1/2 tsp brown mustard seeds
1/4 tsp asafetida

Nutritional information

31.8 g
6.16 g
21.86 g
111 mg
42 mg

Keerai Masiyal

  • Veg
  • 25 mins
  • Serves 2
  • Easy



This recipe for keerai masiyal is something you definitely will want to keep in your cooking repertoire. The dish is essentially a type of grounded up spinach. It may seem simple at first, but that is only on the surface. The truth is, this dish is as interesting and complex as you choose to make it. All you have to do is add extra ingredients as you see fit. You can also replace the spinach (keerai) with your greens of choice.

Health Benefits

Most people know keerai by its more popular name, spinach, one of the heaviest hitters in the world of health food. Just like Popeye showed us as children, spinach does wonders for people’s health. Including spinach in your diet can help to improve skin care, improve eyesight, strengthen muscles and bones, regulate blood pressure, prevent hemophilia, and even prevent age-related macular degeneration. Eating spinach can also prevent ulcers from forming and stop the development of certain cancers.

Packing this for lunch? Make sure you carry it in an insulated lunchbox.

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How to make Keerai Masiyal

  • Boil water in a saucepan.
    • Add the spinach to the boiling water.
    • Let it cook for a maximum of 2 minutes.
  • Prepare the ice by mixing it with some cold water in a bowl nearby.
  • Remove the spinach from the saucepan.
    • Dunk the spinach in the ice cold water.
  • Blend the spinach into a fine puree using a blender or food processor.
  • Heat the oil in a saucepan.
    • Add the mustard seeds.
    • Add the dried red chilies and the asafetida after the mustard seeds begin to splutter.
  • Add the pureed spinach and salt.
    • Mix well.
    • Let it stay on medium heat for a few minutes.
    • Remove from heat.


Spinach is native to Persia, which is modern day Iran.

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