Siru Keerai Kadayal – Tamil Style Greens and Lentil Mash
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Siru Keerai Kadayal is a beloved traditional dish from Tamil Nadu that brings together tender small greens — commonly Arai Keerai or Pasalai Keerai — with softly cooked toor dal, mashed together into a comforting, nourishing preparation. Known also as Keerai Masiyal or Keerai Kulambu, this dish has been a staple in Tamil households for generations. It is deeply rooted in the everyday cooking culture of Tamil cuisine, where greens are treated with great respect and prepared simply to preserve their natural nutrition and earthy flavour.
Tamil families absolutely adore this dish because it is wholesome, quick to prepare, and deeply satisfying. Mothers and grandmothers across Tamil Nadu make this at least once or twice a week, often pairing it with hot steamed rice and a generous drizzle of sesame oil or ghee. It is not necessarily tied to a grand festival, but it is very much a part of everyday home rituals — the kind of dish that brings warmth and comfort on a regular weekday afternoon, and reminds everyone of home no matter where in the world they may be.
What makes this recipe truly special is its beautiful versatility. You can keep it watery like a kulambu to enjoy with fluffy rice, or mash it thicker like a masiyal to serve alongside soft chapathi or roti. The key to the best results is using very fresh keerai, cooking the dal until it is completely soft, and finishing with a fragrant tadka of mustard seeds, dried red chillies, and garlic. A final splash of sesame oil elevates the flavour tremendously and gives it that authentic Tamil touch.
Ingredients
Instructions
💡 Tap a step to mark it doneWash the toor dal thoroughly under running water two or three times. Add the washed dal to a pressure cooker with 1½ cups of water and cook for 3 to 4 whistles on medium flame until the dal is very soft and mushy. Set aside and let the pressure release naturally.
While the dal is cooking, clean the siru keerai by removing any tough stems. Wash the leaves thoroughly in a large bowl of water, changing the water two or three times to remove any dirt or grit. Drain and roughly chop the leaves. Set aside.
Heat 1 teaspoon of sesame oil in a heavy-bottomed kadai or pan over medium flame. Add the crushed garlic and slit green chillies and sauté for about 30 seconds until the garlic turns lightly golden and aromatic.
Add the finely chopped shallots and sauté on medium flame for 2 to 3 minutes until they soften and turn translucent. Then add the chopped tomato along with turmeric powder and a little salt. Cook for 2 to 3 minutes until the tomato becomes soft and mushy.
Add the washed and chopped siru keerai to the pan. Stir well to combine with the onion and tomato mixture. Cover and cook on medium-low flame for about 4 to 5 minutes, stirring occasionally, until the greens wilt down completely and become tender.
Once the greens are cooked, open the lid and add the soft cooked toor dal to the pan. Mix everything together. If you prefer a thinner kulambu consistency, add ½ cup of water at this stage and stir to combine. Adjust salt as needed.
Using a wooden masher or the back of a ladle, gently mash the mixture together. For keerai kadayal or masiyal, mash it well for a thicker, smoother consistency. For keerai kulambu, mash lightly and keep it slightly chunky and more liquid. Let the mixture simmer on low flame for 3 to 4 minutes.
Prepare the tadka: Heat the remaining sesame oil in a small tempering pan over medium flame. Add the mustard seeds and let them splutter. Then add the urad dal and fry until golden. Add the dry red chillies and curry leaves and let them crackle for a few seconds. Finish with a small pinch of asafoetida.
Pour the hot tadka immediately over the keerai kadayal and mix gently. Turn off the flame. Taste and adjust salt if needed. Your Siru Keerai Kadayal is now ready to serve. Drizzle a little extra sesame oil on top just before serving for the most authentic Tamil flavour.
Tips and Tricks
- Always use very fresh siru keerai for the best colour, flavour, and nutrition. Wilted or yellowing leaves will make the dish bitter and dull in colour. Buy or pick the greens on the same day you plan to cook.
- Do not skip the sesame oil (nallennai) for the tadka — it is the soul of this dish and gives it the classic Tamil keerai flavour. Coconut oil can be used as a substitute, but sesame oil is highly recommended for authenticity.
- To make a thicker masiyal for chapathi, skip adding extra water and mash the mixture more vigorously. To make a flowing kulambu-style consistency for rice, add warm water little by little until you reach the desired thickness before the final simmer.
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