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Keerai Masiyal - Simple Spinach Mash

A simple spinach mash prepared in Tamil Brahmin Cuisine, totally healthy and vegan too - Keerai Masiyal.


  • 2 bunches spinach fat (7-8 cups finely chopped with thin stems - exclude the thick stems)
  • 1/2 cup water
  • to taste Salt
  • 1 tbsp dal udad
  • 2 chillies dried red , broken into pieces
  • 1 tsp rice flour heaped (dissolved in 2 tbsp water) (You can use wheat flour alternatively)

Special equipment


    • In a very heavy bottom pan (traditionally a kal-chatti /heavy stone pot) place the chopped spinach leaves with half cup water. Keep the flame on medium high. It will take 6-7 minutes for spinach to completely wilt and release the water content.
    • Keep mashing the spinach in the pot with the heavy iron /wooden spoon. Once thoroughly cooked, remove the pot from flame. Keep it on the counter top and mash well for 3-4 minutes, until the spinach is creamy. Add salt to taste.
    • In a small skillet, place 1 tsp of oil and put in the udad dal. Fry until light golden, and then add the red chillies. Saute for a few seconds until crisp and slide the tempering onto the mashed spinach. Add the rice flour-water mix into the pot as well, place it back on the flame, let the whole mix come to a simmer. The rice flour will get cooked and flavours of the tempering will merge into the mash.
    • Serve hot with rice.


    Since there are very few ingredients, it is best to use the freshest possible spinach for this dish. Frozen spinach could work well too. We always use regular spinach, but I guess baby spinach would work as well.
    Finally I get to send something for Nupur's A-Z of Indian Vegetables - M for Masiyal.
    I would also like to submit this in addition to this for RCI - Tamil Cuisine.
    Recipe source- Traditional tamil brahmin recipe