Tuesday, January 29, 2013

KEERA MASHIAL



A healthy dish rich in iron, it goes well with all sour koottaans – it also tastes great when mixed with plain rice and eaten.
Ingredients
Spinach / ‘arkeeerai’ – 1 bunch – cleaned, washed and chopped
Turmeric powder – a pinch
Red chilli powder – ½ tsp
Salt to taste
Coconut oil – 2 tsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Whole red chilli – 2 small pieces
Coconut (optional) – cut in small pieces – 1 tbsp
Atta / rice flour (optional) – 1 tsp

Method
Wash and chop the spinach and transfer to a colander.
Heat 3 tbsp water in a kadhai and transfer the spinach to it.
Add turmeric powder and chilli powder and salt and bring to boil on medium flame.
Stir well and then continue to boil on high flame without a lid (to retain the fresh green color), stirring in between.
When the spinach is cooked, turn off the stove and allow it to cool. Most of the water should have evaporated.
Churn the cooked spinach in a blender very briefly (use whipper button).
If it is very watery, remove a tbsp of the water, dissolve 1 tsp of atta / rice flour in it and add to the spinach and boil well.
Heat 2 tsps of coconut oil in a small pan and fry the coconut pieces till golden brown and add to the mashial. In the same oil, add mustard seeds, urad dal and red chilli pieces and when they splutter, add the whole thing to the mashial.
Serve hot with rice and koottan.

Tips
If you can get the right thick consistency without adding atta / rice flour, the taste would be better.

Like all spinach dishes, the quantity shrinks, so you will need another side-dish too - to be sufficient for the family. Also be wary while adding salt - for the same reason.


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