There are many dishes you can make with Palak (spinach) — like Palak Thokku, Palak Kadayal, Palak Paneer, Palak Chapathi, and more. But today, we are going to see how to make Palak Keerai Masiyal (Spinach Mash).
Though it’s a very simple recipe, the taste will be absolutely amazing. You can easily mix this into rice and feed it to kids — they will love it!
Palak is rich in iron and helps boost hemoglobin levels. Eating it two or three times a week is very good for our health. Regular consumption of spinach offers many benefits, so make sure to include it often in your diet!
It’s also excellent for diabetic patients. Moreover, Palak is rich in folic acid, making it a wonderful food for pregnant women too.
Please do try this Palak Keerai Masiyal recipe at least once at home. We are going to prepare this tasty dish with very minimal ingredients and in a simple method.
This dish is perfect to pack with rice for kids’ lunch boxes as well — they’ll surely finish everything happily and come back home with empty lunch boxes!
Now let’s see how to prepare it! Not just reading — definitely try it at home too! Don’t miss it!
Preparation Time
25 minutes
Serve
2-3 person
- 1 bunch Palak (spinach)
- 1/4 tsp Turmeric powder
- 1/4 tsp Asafoetida powder
- 1/4 cup Grated coconut
- 2 Green chilies
- 1/2 tsp Mustard seeds and urad dal
- Salt, as needed
- 1 tbsp Oil
- Pot (for cooking the spinach)
- Mixer jar (for grinding)
- Pan (for tempering)
- Ladle
- Cooking the Spinach:
- First, take a pot and add the cleaned spinach.
- Add turmeric powder, required salt, and a little asafoetida powder.
- Add enough water and cook over medium flame until the spinach becomes soft and frothy.
- Grinding:
- Once the spinach is cooked, let it cool a little.
- Add it to a mixer jar along with grated coconut and green chilies.
- Grind everything coarsely (it should be slightly grainy, not too smooth).
- Tempering:
- Place a pan on the stove, add oil, and heat it.
- Once the oil is hot, add mustard seeds and let them splutter.
- You can add a pinch of salt too while tempering.
- Cooking the Masiyal:
- Now, add the ground spinach mixture to the tempered oil.
- Stir well and cook over a low flame.
- Keep stirring occasionally so that it doesn't stick to the bottom.
- Cook until the mixture thickens and the raw smell goes away.
- Serve with hot plain rice or sambar rice for an amazing flavor.
- It’s a healthy option even for small kids.
- A side of potato fry or vatha kuzhambu will pair beautifully with it!
- Always wash the spinach 2–3 times thoroughly to remove any dirt or mud.
- You can adjust the amount of green chilies according to your spice preference.
- Adding coconut enhances the richness and flavor — you can also add a little fennel seeds if desired.
- While grinding, make sure not to grind it into a very fine paste; a slightly coarse texture is best.
- Avoid adding too much water; otherwise, the masiyal will not thicken properly.
Delicious, simple, and extremely healthy, Palak Keerai Masiyal is a wonderful dish to make at home. Spinach is loaded with iron and a variety of essential vitamins, making it beneficial for everyone from kids to adults.
Cook's Signal
"Vannakkam! Cooking Signal was born from my love for cooking and for sharing Recipe with family and friends. My goal is to inspire and empower you to cook with confidence and to enjoy quality time with your loved ones."
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