Palak keerai masiyal recipe with step by step pictures
Palak is a type of greens that is packed with iron, vitamins. Palak has large leaves compared to other greens. According to me, it is very easy to clean and cook. I always clean the greens by soaking it in water with some rock salt for about 10 mins and then wash throughly to avoid any pesticides. Today i made a simple palak masiyal that is a very good accompaniment for rice. I like the bright green colour of this recipe very much.
Check out the recipe below with step by step pictures. Hope you like it. Give it a try and let me know.
Enjoy the food!
Ingredients :
. Palak keerai - 1 bunch
. Shallots - 15 nos.
. Garlic cloves - 6 nos.
. Green chillies - 2
. Salt to taste
To temper :
. Sesame oil/ gingelly oil - 1 tblsp
. Mustard seeds - 1/2 tsp
. Urad dal - 1 tsp
. Bengal gram/chana dal - 1 tsp
. Dry red chilli - 2
Method :
1. Put the palak greens in water with some rock salt and rest it for 10 mins to avoid pesticides.
2. Strain the greens and wash throughly 2 times.
3. Heat oil in a kadai. Add shallots, garlic and green chillies. Saute until it becomes translucent.
4. Add palak greens. Saute until it shrinks( it takes few secs).
5. Add 1/2 cup of water. Cook in medium flame until the stem of the greens gets soft.
6. Let it cool. Transfer to the mixer jar along with the water. Add salt. Grind it coarsely.
7. Temper with mustard seeds, urad dal, bengal gram and dry red chillies.
8. Pour the tempering into ground paste. Mix well. Serve.
Pictorial :
1) Put palak greens (keerai) in water with 1 tblsp of rock salt. Soak for 10 mins.
2) Strain the greens and wash it 2 times throughly.
3) Heat oil in a kadai.
4) Add shallots, garlic and green chillies.
5) Saute until it becomes translucent.
6) Add palak keerai.
7) Saute until it shrinks ( it takes few secs).
8) Add 1/2 cup of water. Cook in medium to low flame until the stem of the greens gets soft.
9) Let it cool. Transfer to the mixer jar along with the water in it.
10) Add salt.
11) Grind it coarsely.
12) Transfer to a bowl.
13) Temper with mustard seeds, urad dal, bengal gram and dry red chillies.
14) pour the tempering into it.
15) Mix it well.
16) serve.
Note :
1. Add little salt. This recipe needs less salt.
2. Do not add more water to grind. This recipe is in chutney consistency.
3. You can skip grinding and replace it by using traditional mud pot and mathu.
4. This recipe do not stays more than 4 hours as we dont add tamarind or tomatoes in it.
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