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5 from 1 vote

Keerai Masiyal With Garlic| Poondu Keerai Masiyal

A simple mashed spinach recipe with garlic tempered with mild indian spices.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Accompaniment
Cuisine: South Indian
Servings: 2
Author: Anusha Praveen


  • Spinach 2 bunches cleaned and chopped
  • Garlic cloves 10 sliced thinly
  • Oil 1 tbsp
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp
  • Green chili 2 slit lengthwise
  • Salt to taste
  • Hing or Asafoetida a small pinch


  • Bring a large pot with about 4 cups of water to a rolling boil.
  • Switch off the flame.
  • Immerse the chopped spinach and slit green chilies in the water and keep covered.
  • After 5 mins, open the lid and drain the water completely from the spinach.
  • Let the spinach cool.
  • Once cool, blend the spinach, green chilies and salt to a smooth paste without adding any water. I used my immersion blender for this but any normal blender will work too.
  • Once blended, heat a pan with oil.
  • Pop the mustard seeds and immediately add hing and urad dal.
  • Once the dal begins to brown, add the chopped garlic and wait for it to brown.
  • When the garlic turns golden brown, add the tempering to the mashed spinach and mix well.
  • Serve hot with rice.
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