Keerai Masiyal (South Indian Pureed Spinach)

This authentic Tamilian(Southern Indian) dish is simple yet comforting. The toasted fenugreek seeds and mustard seeds add to the flavor and aroma, the urad dal gives it texture and dried red chillies for spice. It makes a great side dish with rice. Typically served over a hot bed of cooked rice with ghee drizzled on top.

2 large bunches of fresh spinach
1/2 tsp salt
1 tbsp canola oil
1 tsp mustard seeds
1/4 tsp asafoetida powder
1/2 tsp fenugreek seeds
1 tsp urad dal
3 dried red chillies, halved

Wash the spinach leaves and roughly chop them. Bring 3-4 tbsps of water to a boil in a pan and add the salt and spinach. Cook over medium heat. Since spinach leaves contain a lot of water, you do not want to add too much water. Cook until the spinach is tender.


Using a hand blender mash the spinach into a smooth puree.

In a dry pan, roast the fenugreek seeds, watch closely to avoid burning. Roast them until golden and powder them using a blender.

In another small pan, heat the canola oil over medium-high heat. Add the mustard seeds, just when they splutter add the urad dal and crushed red chillies. Remove from heat, stir in the powdered fenugreek seeds and add this to the pureed spinach. Mix well and serve hot.



  1. I love this.. we make something very similar at home. I am from bengal… & we just barely cook the spinach & season it. just with mustard, moong dal & dry chilli.

    I don’t know anything about the feedburner thing.. haven’t got the counter set up.


  2. I tried it -Worked great – Only change – did not gring the Methi seeds (I’m always looking for a shortcut)


  3. This one looks good but my Mom adds a little amount of toor dal and mung dal which would be of great taste and also nutritious.



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