Keerai Masiyal, or Keerai Kadayal, is a humble yet iconic dish from Tamil Nadu featuring lightly spiced mashed greens. It’s wholesome, nourishing, and incredibly simple to make.
Traditionally made with local spinach varieties, it’s now something I prepare often using the greens available here in the U.S.—and when cooked in a traditional clay pot (manchatti), it brings a touch of the home right into your kitchen.
What is keerai masiyal?
This dish is essentially steamed spinach that’s mashed and gently tempered with spices. It’s mild in flavor—perfect for toddlers, elders, or anyone who prefers comfort food that’s easy on the stomach. Plus, it freezes well, making it great for meal prep!
Today, I’m using regular spinach (pasalai keerai) that’s commonly found in U.S. grocery stores. However, you can make this dish with any variety of greens—especially now that Indian stores are stocking up on thandu keerai (amaranth) and manathakkali (garden huckleberry) leaves.
Cooking in a clay pot
The clay pot I used is from a small shop in Chennai, but you can find similar ones online or in Indian grocery stores here in the U.S. While buying from India might be more affordable, do take care while packing—out of the three I brought back this time, one didn’t survive.
Clay pots are porous, which allows them to retain moisture and create an earthy flavor while naturally balancing acidity. They come in types like traditional terracotta or black clay, and you can even find rough-bottomed versions made specifically for mashing dishes like keerai masiyal and paruppu kadayal.
For mashing, a wooden churner or matthu works best—avoid using a steel potato masher.
How to season a clay pot
Before cooking, it’s important to season your clay pot to strengthen it and prepare it for stovetop use. Here’s a step-by-step guide:
- Wash the pot using warm water and a gentle scrubber or cleanser like Bon Ami or Bar Keepers Friend.
- Soak it overnight in plain water or rice starch (the water from rinsing rice).
- Oil & Heat: The next day, empty the pot, dry it, apply a thin layer of coconut oil, and heat it gently on the stove over low heat for 5 minutes.
- Repeat the soaking and heating process for 4 days.
- Ready to Use: After 4 days, rinse and start cooking! For maintenance, avoid dry heating and always use mild soap to clean.
This version is light and subtle, making it a go-to recipe for a quick, nutritious meal.
How to make keerai kadayal
- In a clay pot, pour ¼ cup of water, and add the chopped greens along with salt, turmeric, and pepper. Cover and cook over medium heat until the spinach wilts and starts to look frothy.
- Reduce the heat and use a wooden masher (matthu) or buttermilk churner to mash the spinach until smooth and creamy.
- In a small pan, heat coconut oil. Add mustard seeds, urad dal, cumin seeds, and dried red chilies. Once the mustard seeds splutter and the dal turns golden, pour the tempering over the mashed spinach.
- Mix well and serve hot with steamed rice and a dollop of ghee. It pairs beautifully with vathal kuzhambu for a soul-satisfying meal.
Recipe notes & tips
- Adjust salt and red chilies to suit your taste.
- For extra flavor, see the variations section below.
- If freezing, mash the spinach after cooking with salt, turmeric, and pepper. Cool it completely, portion it, and freeze it. Temper just before serving.
Variations to try
- Use thalippu vadagam (sun-dried spiced onion mix) to temper and boost flavor.
- Add 2 tbsp of cooked moong dal or toor dal for a creamier texture.
- Enhance the taste by adding garlic or shallots while cooking or tempering.
- Try other greens like amaranth or manathakkali, depending on availability.
Serving suggestions
- It is best enjoyed with hot rice and ghee.
- It pairs well with vathal kuzhambu for a wholesome Tamil-style lunch.
- You can even serve it as a side with roti, millet or as part of a soup bowl to sneak more greens into your meals.
More traditional South Indian spinach recipes
Want to bring more traditional South Indian flavors into your home kitchen? This keerai masiyal is a great place to start—simple, earthy, and full of comfort. Let me know how yours turns out, and feel free to share your favorite variations, too! Also, don’t miss out on these traditional South Indian recipes with spinach.
Have you made this recipe?
If you’ve made this keerai kadaiyal, please share your photos with me on Pinterest, Facebook, Instagram, YouTube or Twitter – I will be delighted to see your results!
📖 Recipe
Keerai Masiyal (Keerai Kadayal) – A Comforting Spinach Mash in Clay Pot
Ingredients
Measurement Details: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5ml;
- 8 oz spinach approx 230 grams, cleaned and roughly chopped
- ¼ cup water
- 1 tsp salt or to taste
- ½ tsp black pepper powder
- ⅛ tsp turmeric powder
- 2 tsp coconut oil
- ½ tsp mustard seeds
- ½ tsp urad dal
- ½ tsp cumin seeds
- 2 dried red chilies
Instructions
- In a clay pot, pour ¼ cup of water, and add the chopped greens along with salt, turmeric, and pepper. Cover and cook over medium heat until the spinach wilts and starts to look frothy.
- Reduce the heat and use a wooden masher (matthu) or buttermilk churner to mash the spinach until smooth and creamy.
- In a small pan, heat coconut oil. Add mustard seeds, urad dal, cumin seeds, and dried red chilies. Once the mustard seeds splutter and the dal turns golden, pour the tempering over the mashed spinach.
- Mix well and serve hot with steamed rice and a dollop of ghee. It pairs beautifully with vathal kuzhambu for a soul-satisfying meal.
Video
Notes
- Adjust salt and red chilies to suit your taste.
- For extra flavor, see the Variations section below.
- If freezing, mash the spinach after cooking with salt, turmeric, and pepper. Cool it completely, portion it, and freeze it. Temper just before serving.
- Use thalippu vadagam (sun-dried spiced onion mix) to temper and boost flavor.
- Add 2 tbsp of cooked moong dal or toor dal for a creamier texture.
- Enhance the taste by adding garlic or shallots while cooking or tempering.
- Try other greens like amaranth or manathakkali, depending on availability.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Update Notes: Earlier posted in 2016, now updated the recipe with video, new pictures and also recipe card with nutritional information.
That is an authentic presentation. Looks very nice
Thanks veena.