Keerai (spinach) masiyal சுவையான கீரை மசியல்

Keerai masiyal

This is the best side dish along with vatha kuzhambu, verum kuzhambu mor kuzhambu and milagu kuzhambu,
Mixed with little of this kuzhambu and keerai will be delicious side dish for curd rice.

Ingredients:
Spinach - 1bunch (1 kattu arai/ siru/ mulai keerai)
Salt - 1/2tsp
Rice flour - 1tsp
Hinge - a pinch
Lime (Chunnambu) - a pinch

For seasoning:
Urid dal - 1tsp
red chilli  -2 (broken)
Hinge - a pinch
vepambu dried - 1/2 tsp (optional)
poosanikai vathal/ kuzhambu vathal - 2 (broken)
Coconut oil/ cooking oil - 1tbs

Preparation:
Washing and cleaning the spincah is very important.
Separate the leaves and very tender stem from the bunch.
Soak in water in a big vessel for atleast 10 mins. Rinse well.
Slowly take out the leaves from the top of the water leaving the mud particles at the bottom. You may use strainer. Do this at least two time and then wash under running water once. Leave it for a while for the water to drain.

Method:

1. Cook the spinach in a vessel along with a cup of water, salt and hinge by stirring occasionaly.
2. Strain the remaining water in a vessel and take the spinach and just whip in once or twice in the mixer jar. You may use blender also.
3. Now transfer it to the vessel and clean the jar using the cooked water. 
4. Add rice flour and mix well. Boil it for once.
5. Season all the ingredients mentioned. This is the most important one. As much as possible have all the ingredients mentioned. This adds the flavor and taste.

Note: While whipping in care should be taken that the water is strained completely and whipped once or twice only. It helps to have spinach coarse.