Masiyal is ready! Our lunch today with Mor Kozhambu, Beans Paruppusuli and Rice
Since my mom is here to stay with us for a few days, it is my pleasure to present / record some really simple traditional recipes like Keerai Masiyal.
According to my knowledge, there are three common dishes made with Spinach in Tambram cuisine. The first one being the simple mashed spinach or Masiyal ( Masikka means ‘to mash’ in Tamil) , the second one being Keerai Kootan / Keerai Milagootal which is a delicately spiced spinach – lentil preparation had with rice and the third (and my not-so-favourite) Pulikkeerai or spinach soured with tamarind. There is also a fourth variety in which cooked udad dal is added to mashed spinach. The recipe I’m sharing today is Keerai Masiyal or very simple mashed spinach that can be served as a side when you are just in the mood for some steamed rice and dal. This one also goes fantastic when mixed with some sambar and had along with yogurt rice (tairsaadam).
This is a fine example of typical Tamil Brahmin cuisine, where less is always more and the flavours of the main ingredient are relied upon to the maximum without adding strong flavours like onion or garlic.
Category – Greens, Tambram recipes, Side, low-carb
Time taken – Under 30 minutes
Makes – 2 cups of mash, serves 4 as a side along with rice