Keerai Kadayal | Spinach with tamarind

Keerai Kadayal | Spinach with tamarind |Keerai Masiyal | Step by step procedure with pictures

I have shared many spinach recipes so far and I am really happy to share another tasty and healthy recipe using greens. Today I am sharing Keerai kadayal / Keerai Masiyal recipe. This kadayal recipe has such a unique texture and flavor. Kadayal (in tamil) means mashing with the help of traditional wooden hand blender (Mathu) . Don’t worry if you do not have one with you. You can grind the cooked spinach using a blender. But I am sure it will not be the same.


This kadayal is perfect for lunch with steamed white rice. We will be using tamarind extract to spinach which gives you a wonderful tangy flavor to this recipe. Today I am using Spring mix.  You could use any spinach variety. Adjust the quantity of ingredients according to your taste.



  • Serve with steamed white rice. Any fry/papad/apalam will be good with this.

AUTHOR : Dimple                                              CUISINE : South Indian
COURSE : Main course / Lunch                       YIELD : 3 – 4 Servings


  • Spinach – 3 cups heaped
  • Onion – 1 medium
  • Tomato – 1 medium
  • Green chilli – 2
  • Tamarind – small gooseberry size
  • Water and salt – as needed
  • Turmeric – 1/4 Tsp

For tempering :

  • Sesame oil – 1/2 Tbsp
  • Vengaya vadagam – few
  • Garlic – 2 or 3 (crushed)
  • Red chilli – 2 or 3


  • Wash the spinach twice.
  • Chop onions, tomato and green chilli.
  • Soak tamarind and extract juice. Remove the pulp.


  1. Add spinach , onion , tomato , green chilli , tamarind extract to a pan.
  2. Cook over medium heat.
  3. Add turmeric and salt. Combine well.
  4. Cook until spinach gets cooked completely(app. 5-7 min). Turn off the heat.
  5. Mashing / Blending : Filter the water from cooked spinach. Save it for later use. Using a mathu (traditional wooden hand blender) mash it well. Add the filtered water and combine well. You can also grind it using a mixie/blender.
  6. Tempering : Heat oil in a small pan. Add vadagam , crushed garlic and red chilli. Saute for few seconds and turn off the heat. Pour the tempering over the top of the blended spinach.


  • Filtering the water before mashing the spinach helps to mash it well.
  • If you are grinding it no need to filter the water.
  • If you don’t have vadagam, use mustard seeds, cumin seeds, urad dal and fenugreek for tempering.

Do try this recipe at home and let me know how it turned out for you. Share your comments down below in the comment section.

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Step by Step Procedure with pictures :

Keerai_Kadayal (1)Keerai_Kadayal (2)Keerai_Kadayal (3)Keerai_Kadayal (4)Keerai_Kadayal (5)Keerai_Kadayal (6)Keerai_Kadayal (7)Keerai_Kadayal (8)Keerai_Kadayal (9)Keerai_Kadayal (10)Keerai_Kadayal (12)Keerai_Kadayal (11)Keerai_Kadayal_with_tamarind


6 thoughts on “Keerai Kadayal | Spinach with tamarind

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