Wednesday, May 14, 2008

Spinach smash - Pasala Keerai masiyal/kadayal


Spinach - Pasala Keerai - 1 bunch
Toor dhal - Thuvaram Parupu - 1/2 cup
Onion - Vengayam - 1 no. (small)
Tomatoe - Thakkali - 1 no. (Medium)
Green Chillies - Pachai Milagai - 3 nos. (Medium size)
Mustard - Kadugu - small quantity
Black gram - Ulutham Parupu - 1 tea spoon
Oil for frying
Salt to taste


  1. Wash spinach leaves nicely 2 to 3 times and remove/filter the water
  2. Wash toor dhal and keep in a pressure cooker. Add nicely chopped onions, tomatoes, green chilles, 1/2 cup of water and a little salt to it and let it boil for some 20 minutes in medium flame. Smash it well and transfer to a bowl.
  3. Heat 1 spoon of oil in a small pan/kadai and add mustard and blackgram and fry till it splutters. Then add this to the content in bowl.

    Delicious spinach is ready to be served. It goes well with rice. You can add a little ghee to the greens. It will taste yummy!!!! It can be served for 2 people. Requires some 20 minutes to cook.

Note: Add only 3/4 cup of water to the green leaves and dhal (together), not more than that, once it get cooked it will look thick and gravy, else it will be diluted and look like sambhar. Always keep the flame in medium or sim so that the contents are cooked well, else the outer portion will be well cooked and the inner portion will remain half cooked. Green leaves are very good to health and it is advisable to add greens to daily food. There are so many varieties of greens in this world.

Optional: We can add red chillies instead of green chillies. This can be done even without using dhal. Traditionally women use to smash the boiled green in a vessel called satti, which is made out of mud. That will be very tasty, yummy yummy!!!! and too good for health. All kinds of greens can be cooked in the same way.

Spinach - Wikipedia, the free encyclopedia

Cookery has become a noble art, a noble science; cooks are gentlemen.

Robert Burton

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