KEERAI MASIYAL (Green Leaf Dish)

KEERAI MASIYAL (Green Leaf Dish)

Keerai Masiyal is a dish prepared with Moong Dhal & Spinach. It is mainly used as a side dish during lunch. Eating different varieties of  Spinach is a good source of Vitamin A and C. Spinach is rich in nutritional value such as Iron and has high amounts of antioxidants. This method of cooking is suitable for all spinach. 
Ingredients:  

1.Spinach
2.Moong Dhal-!/4 cup
3.Cumin seeds-1/2 teaspoon
4.Garlic-1 clove
5. Dry red chilli-1
6. Salt- 1/2 teaspoon.
7. Oil - 2 teaspoons 


Preparation: 

1. Boil the Moong Dhal with one cup of water in a pressure cooker. Let it set for three whistles.
2. Let it cool  approx 15 mins 
3. Cut the spinach finely and wash thoroughly  
4. Dice one onion 
5. Finely grind garlic 
6. Add the spinach , Onion & Garlic  with the Dhal in the cooker.
7. Add 1/2 teaspoon of salt to the mixture
8. Heat 2 teaspoon of Oil in the fry pan separately.
9. When the oil heats up , fry  1/2 teaspoon cumin seeds & a dry chilli 
10. After turning golden brown add to the spinach into the cooker
11. Close the cooker & cook for another three whistles. 

Ready to eat after cooling down for 10 minutes. 

Hello Everyone

Thanks for visiting my Blog at Kaveris Chettinad Kitchen

I have created this site in order to share my Chettinad cooking experience with all of you. Being born in India and exposed to Traditional Chettinad cuisines at an early age, I had gained much experience in cooking these dishes from the recipes taught over by our elders.

As currently I am staying in Australia, I had missed all these dishes here. Many of the young migrants in Australia had approached me in regards to this. I also had chance to volunteer my expertise in commercial and in temple canteens. 

As I would like to pass on these information to the next generation, I had created this site. 

Hope this site would benefit you and keep our traditional dishes from becoming extinct. 

My main aim is to provide simple and easy cooking methods to the young generations.

Please try these and provide your feedbacks and thanks for visiting my site.

Kaveri Mohan 

Kathirikkai/Murungakai Sambar (Eggplant/DrumStick Curry)

      

Kathirikkai/Murungakkai Sambar (Eggplant/Drum Stick Curry) 

Sambar (curry) is traditionally used in South Indian meals for breakfast and lunches.It is mainly an accompanying side dish for Idlis, Dosas and Rice dishes. Sambar can be made with

Ingredients

1.Fresh Drumsticks-3 otherwise Frozen drumsticks as required
2.Brinjal-Small 4 (Eggplant)
3.Potatoes -Medium size 3
4.Tomatoes-2
5.Green Chillies-2
6.Onion-1 Big
7.Thoor Dhal-1/2 Cup
8.Tumeric Powder-1/2 teaspoon
9.Sambar Powder -1 Tablespoon (Home Made or Ready Made)
10.Tamarind- 1 pinch
11.Salt-1 teaspoon

Garnishing
1.Curry Leaf
2.Urid Dhal- 1/2 Teaspoon
3.Mustard Seed-1/2 Teaspoon
4.Fenugreek -1/4 Teaspoon
5.Asofoetida Powder (Perungayam)- Sprinkle
6.Oil -2 Tablespoon

Method

1.Wash and boil the Thoor Dhal in 2 cups of water.
2.Add tumeric powder and a bit of oil. You could use pressure cooker for time saving (4 whistles)
3.Then add the Drumsticks, Brinjals, Onion, Green chillies and Tomatoes
4.Cook for 10 minutes on normal heat
5.Mix tamarind and salt in 1 cup water.Then add Sambar powder
6.Pour this mixture to the boiling sambar.
7.Leave to boil for another 5 minutes in low heat

For garnishing-
8.Pour oil in a small frying pan (Tava)
9.Once heated put all the garnishing ingredients and fry till golden brown.
10.Then pour this into the cooked Sambar.
11. Now it is ready to be served
12.Serves at least 6 people