Keerai Masiyal Recipe (Stir Fried Green with Mustard and Curry Leaves)
A high protein South Indian Recipes recipe with greens - finely chopped (like spinach, cumin seeds (jeera), mustard seeds. Ready in 35 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
12 steps- 1
To begin making the Keerai Masiyal Recipe, we will first steam the keerai
- 2
You can use a steamer or a pressure cooker to steam it
- 3
If you use a pressure cooker, place the chopped keerai in the pressure cooker, sprinkle some salt, add a tablespoon of water and cover the cooker
greens - finely chopped (like spinach(500 grams)salt - to taste - 4
Place the weight on and pressure cooker for just one whistle
- 5
As soon as you hear one whistle, turn off the heat and release the pressure immediately by placing the cooker under running cold water
- 6
This will release the pressure immediately and stop the cooking process immediately
- 7
Open the cooker and you will notice the keerai (greens) are lightly steamed and has a fresh green colour
greens - finely chopped (like spinach(500 grams) - 8
Our next step is to season the Keerai Masiyal to give it taste
salt - to taste - 9
Heat a teaspoon of oil in a wok or a kadai; add the mustard seeds, cumin seeds, curry leaves and allow it to crackle
cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/2 teaspoon)sprig curry leaves(1) - 10
Stir in the asafoetida and finally the steamed keerai and stir fry it until the keerai gets well coated with the spices
pinch asafoetida (hing)(1) - 11
After about a minute turn off the heat
- 12
Transfer the Keerai Masiyal to a serving bowl and serve it for a lunch along with Phulka's, Dals or Khadi's or even along with a South Indian Lunch
Rate this recipe
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Keerai Masiyal Recipe (Stir Fried Green with Mustard and Curry Leaves)
A high protein South Indian Recipes recipe with greens - finely chopped (like spinach, cumin seeds (jeera), mustard seeds. Ready in 35 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
12 steps- 1
To begin making the Keerai Masiyal Recipe, we will first steam the keerai
- 2
You can use a steamer or a pressure cooker to steam it
- 3
If you use a pressure cooker, place the chopped keerai in the pressure cooker, sprinkle some salt, add a tablespoon of water and cover the cooker
greens - finely chopped (like spinach(500 grams)salt - to taste - 4
Place the weight on and pressure cooker for just one whistle
- 5
As soon as you hear one whistle, turn off the heat and release the pressure immediately by placing the cooker under running cold water
- 6
This will release the pressure immediately and stop the cooking process immediately
- 7
Open the cooker and you will notice the keerai (greens) are lightly steamed and has a fresh green colour
greens - finely chopped (like spinach(500 grams) - 8
Our next step is to season the Keerai Masiyal to give it taste
salt - to taste - 9
Heat a teaspoon of oil in a wok or a kadai; add the mustard seeds, cumin seeds, curry leaves and allow it to crackle
cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/2 teaspoon)sprig curry leaves(1) - 10
Stir in the asafoetida and finally the steamed keerai and stir fry it until the keerai gets well coated with the spices
pinch asafoetida (hing)(1) - 11
After about a minute turn off the heat
- 12
Transfer the Keerai Masiyal to a serving bowl and serve it for a lunch along with Phulka's, Dals or Khadi's or even along with a South Indian Lunch
Rate this recipe
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