sirukeerai masiyal | pannai keerai | thoyyal keerai recipe

Sirukeerai masiyal/sirukeerai kadanjadhu is an authentic kongunadu recipe. Sirukeerai, pannai keerai, thoyyal keerai are locally called as “kaatu keerai“. These are actually nutritious weeds grown amidst millets-grown fields.

Sirukeerai is best known for treatment of eye related problems in siddha. It is also a good old friend of kidneys(& bladders) but a merciless enemy of diabetes(I mean diabetic-friendly). Sirukeerai is mainly consumed in summer as it is the best body coolant. It cures both piles & bile related problems.

The same recipe applies to all 3 keerai/greens(sirukeerai, pannai, thoyyal). But, only sirukeerai is now widely cultivated for commercial purposes and will be easily available in markets. Still pannai and thoyyal are sold by road-side keerai-vendors who bring fresh greens from their farms. These greens give a special taste in this recipe. Do not miss it !!

Other interested posts:

Arai keerai masiyal(here)

Palak keerai masiyal(here)

sirukeerai masiyal recipe – Stepwise pics follow the below printable description:

sirukeerai masiyal | sirukeerai kadanjadhu | sirukeerai recipes

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Serves: 3

Ingredients

• sirukeerai - 1 big bunch
• small onions - 25
• green chillies - 3
• salt - ½ tsp

Instructions

1. Get a big bunch of sirukeerai. Take each stem(thandu) and pluck the leaves from it. In the top(munai) of each stem, there will be a bunch of leaves with soft stalks(kaambu). Just pluck that bunch as a whole as shown in the pic.
2. Remove all the leaves and throw away the stems. Wash leaves well. Click here to see how to wash? Drain the water and set aside. Peel 25 small onions and keep ready.
3. In a pan, add 3 green chillies with 1 cup of water and let it come to rolling boil. Then add the washed leaves.
4. The leaves will shrink soon and come to water-level. Once leaves shrink, cook partially covered(do not cover fully, just ¾th) with a lid(I have used a lid with a hole) in medium flame for 10 mins(open and check the water level, every 3 mins). In the meanwhile, cut small onions lengthwise as 1:3 pieces.
5. In a tablespoon of coconut oil, fry chopped onions well in medium flame, till you see mild browns here and there. Switch off and let it cool down.
6. In the meantime, switch off keerai, once cooked. It will just take minimum 5 mins to maximum 10 mins. Drain out the excess water and let keerai cool down in a plate/colander. You shall use the drained water to the final mash(after grinding) and thin down the mash, if you wish. Or else, use the water in cooking vegetables for that day. Better, try to use less water so that no excess water remains.
7. Once cooled, transfer cooked sirukeerai and fried small onions to mixie jar. Add ½ tsp rock salt or as required and grind it(not too smooth).

Notes

1.Use less water as per the size of ur sirukeerai kattu(bunch). Use minimal water.
2.No need to cut the leaves as we are going to grind them finally.
3.Increase or decrease 1 green chilli as per your spice level. 3 chillies were correct for me.

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Preparation – How to make sirukeerai masiyal?

1.Get a big bunch of sirukeerai. Take each stem(thandu) and pluck the leaves from it. In the top(munai) of each stem, there will be a bunch of leaves with soft stalks(kaambu). Just pluck that bunch as a whole as shown in the pic.

2.Remove all the leaves and throw away the stems. Wash leaves well. Click here to see how to wash? Drain the water and set aside. Peel 25 small onions and keep ready.

3.In a pan, add 3 green chillies with 1 cup of water and let it come to rolling boil. Then add the washed leaves.

4.The leaves will shrink soon and come to water-level. Once leaves shrink, cook partially covered(do not cover fully, just 3/4th) with a lid(I have used a lid with a hole) in medium flame for 10 mins(open and check the water level, every 3 mins). In the meanwhile, cut small onions lengthwise as 1:3 pieces.

5.In a tablespoon of coconut oil, fry chopped onions well in medium flame, till you see mild browns here and there. Switch off and let it cool down.

6.In the meantime, switch off keerai, once cooked. It will just take minimum 5 mins to maximum 10 mins. Drain out the excess water and let keerai cool down in a plate/colander. You shall use the drained water to the final mash(after grinding) and thin down the mash, if you wish. Or else, use the water in cooking vegetables for that day. Better, try to use less water so that no excess water remains.

7.Once cooled, transfer cooked sirukeerai and fried small onions to mixie jar. Add 1/2 tsp rock salt or as required and grind it(not too smooth).

Flavorful sirukeerai masiyal is ready! Serve with hot rice and ghee or coconut oil… Amirdham !!!

Tips/Tricks in making sirukeerai masiyal:

• Use less water as per the size of ur sirukeerai kattu(bunch). Use minimal water.
• No need to cut the leaves as we are going to grind them finally.
• Increase or decrease 1 green chilli as per your spice level. 3 chillies were correct for me.