Keerai (Spinach) Masiyal:
Take paalak keerai. Remove the stem. If the stem seems big and thick, cut it out and use the stem to make palak koottu. Use only the leaves for masiyal. (See picture below for masiyal consistency. If the stem is used in masiyal, the consistency could resemble horse dung. The taste also..) Finely cut keerai stem can be used for keerai kottu but not to be used for masiyal. Boil the keerai, add solid hing and fried jeera, add red chili powder. Drain off the water (use the hot water for rasam, kozhambu etc). Mash the keerai fine with a mathu.
Add friend mustard, hing powder.
Take paalak keerai. Remove the stem. If the stem seems big and thick, cut it out and use the stem to make palak koottu. Use only the leaves for masiyal. (See picture below for masiyal consistency. If the stem is used in masiyal, the consistency could resemble horse dung. The taste also..) Finely cut keerai stem can be used for keerai kottu but not to be used for masiyal. Boil the keerai, add solid hing and fried jeera, add red chili powder. Drain off the water (use the hot water for rasam, kozhambu etc). Mash the keerai fine with a mathu.
Add friend mustard, hing powder.
Keerai Masiyal
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