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Mulai Keerai Poondu Masiyal (Spinach Puree with Garlic)

Mulai_Keerai_Poondu_Masiyal_1 Amaranth (Mulai Keerai in Tamil), a leafy vegetable is available throughout the year in Tamil Nadu. Mulai Keerai cooked in mashed (Masiyal in Tamil) form is very popular in south India.

Here is a simple Mulai Keerai Poondu Masiyal. In this garlic (Poondu in Tamil) is added for flavor either during the seasoning or in the last phase of cooking. Both taste yummy and delicious.


  • Cleaned mulai keerai (amaranth) – 3 cup Mulai_Keerai_Amaranth
  • Garlic – 2 cloves peeled and crushed
  • Corn flour or rice flour – ¼ tea spoon
  • Salt – as per taste
  • For seasoning
    • Mustard – ½ tea spoon
    • Urad dal – ½ tea spoon
    • Red chilli – 1 no
    • Curry leaves – few
    • Oil – ½ tea spoon


  • Clean, wash mulai keerai and boil it (I did in microwave); cool and mash it partially in mixer or by churner.


  • Heat a pan with oil and do the seasoning; add mashed keerai, salt, crushed garlic; mix corn or rice flour in little water and add; mix well, let all boil for 2 to 3 minutes and then remove.
  • Serve hot with rice. This is a lovely combo for Puli Khuzhambu with steamed rice. Half cooked garlic gives a lovely taste.



  • Adding rice or corn flour gives a creamy texture to the dish and helps to thicken it.

{ 3 comments… add one }

  • Sushma Mallya February 2, 2010, 12:00 pm

    simple, healthy and delicious and just loved the colour….,love the flavour of garlic and curry leaves in it…must have been just so good to have with rice….

  • Priya February 2, 2010, 3:33 pm

    Just love to have this masiyal with papads and topped with ghee…yummm!!

  • Vinolia February 2, 2010, 4:50 pm

    mmmm, mula keerai-ya paathey yevvalavu naal aavuthu, you’re making me crave for it!!!this massiyal looks absolutely divine, must be great with a big plate of rice ( yes yes for me) , a tbsp of ghee and this massiyal on it, (maybe some vathal too) Mmmm,must be heavenly!!

    have a nice day !!

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