Chettinad creamed spinach (Keerai maseeyal)

A maseeyal is a traditional dish of mashed greens, spinach being the most common. This unique style is specific to Tamil Nadu and, more specifically, to the Chettinad community. I have made this dish with the most common green, spinach, but various greens can be used.

This is a mild dish; it does not fit with the impression of spicy and bold Chettinad dishes. The spinach is beautiful, and the mild spices accentuate the flavours of the greens. This is the perfect side dish for any table. I enjoy it with a steamed set of dosa or bread that sops up the gravy.

This South Indian cookbook brings to my shelf the unique cuisine of the Chettinad Tamils in South India. This now popular cuisine is known to be extremely spicy, complex and distinct. This book is a wonderful collection of recipes that make this cuisine accessible to us at home.

For more recipes from this cookbook, click here.

Ingredients:

1 cup water

1 lb spinach, finely chopped

1 tablespoon split green gram (moong dal)

6-7 shallots, peeled and sliced

1-2 garlic cloves, minced

1-2 green chillies, minced, or to taste

Salt, to taste

1 teaspoon cumin seeds

1 tablespoon ghee

Add the water, spinach, green gram, shallots, garlic, green chillies, half the cumin, and salt to a pot and bring to a boil. Simmer for 3-4 minutes till the spinach is cooked.

Cool and mash or purèe till smooth. Add back to the pot. I prefer a smoother consistency, so I like to purée the mix. Alternatively, you can pound it in a mortar and pestle, the more traditional style, for a coarser texture.

Heat the ghee in a frying pan. Add the remaining cumin to the butter and sauté for 30 seconds. Add the spinach and mix in.

Serve immediately with chapattis or rice.