Ragi Keerai Masiyal is a traditional South Indian dish that combines the goodness of ragi (finger millet) with keerai (spinach) to create a nutritious and flavorful mash. This dish is not only packed with essential nutrients but also offers a comforting and satisfying meal option. Let’s explore how to prepare Ragi Keerai Masiyal with step-by-step instructions.

Why Choose Ragi and Spinach?

Ragi and spinach offer numerous health benefits:

• Ragi (Finger Millet): Rich in calcium, iron, and dietary fiber. It is gluten-free and helps in weight management.
• Spinach (Keerai): High in vitamins A, C, and K, as well as iron and folate. It supports bone health and boosts immunity.

Now, let’s dive into the recipe for Ragi Keerai Masiyal!

Ingredients:

• 1/2 cup ragi (finger millet), cleaned and washed
• 1 bunch fresh spinach (keerai), washed and chopped
• 1 onion, finely chopped
• 2-3 garlic cloves, minced
• 2 green chilies, chopped (adjust to taste)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• A pinch of asafoetida (hing)
• 1 tablespoon oil or ghee
• Salt to taste
• Water, as needed
• Freshly grated coconut for garnish (optional)
• Lemon wedges for serving (optional)

Instructions:

Step 1: Cook Ragi

1. Rinse and Soak: Rinse ragi thoroughly under running water. Soak it in enough water for 2-3 hours or overnight.
2. Cook Ragi: Drain the soaked ragi and transfer it to a pressure cooker. Add fresh water (enough to cover the ragi), a pinch of salt, and pressure cook for 4-5 whistles or until ragi is soft and cooked through. Alternatively, you can cook ragi in a pot with water until soft.
3. Mash Ragi: Once cooked, drain any excess water and mash the cooked ragi using a potato masher or the back of a spoon. Set aside.

Step 2: Prepare Spinach

1. Blanch Spinach: In a separate pot, bring water to a boil. Add chopped spinach and blanch for 2-3 minutes until wilted and bright green.
2. Drain and Cool: Drain the blanched spinach and rinse under cold water to retain its green color and stop the cooking process. Let it cool slightly.
3. Puree or Chop: You can either puree the blanched spinach in a blender or finely chop it for a more textured masiyal.

Step 3: Make Ragi Keerai Masiyal

1. Temper Ingredients: Heat oil or ghee in a pan over medium heat. Add cumin seeds and mustard seeds. Let them splutter.
2. Add Aromatics: Add minced garlic, chopped onion, and green chilies. Sauté until onions turn translucent and garlic is fragrant.
3. Combine Spinach and Ragi: Add the pureed or chopped spinach to the pan. Mix well with the tempered ingredients.
4. Add Cooked Ragi: Add the mashed ragi to the pan. Mix everything together to combine well.
5. Seasoning: Add salt to taste and a pinch of asafoetida (hing). Stir well to incorporate all the flavors. Cook for another 2-3 minutes on low heat, stirring occasionally.

Step 4: Serve Ragi Keerai Masiyal

1. Garnish: Garnish with freshly grated coconut (optional) for added flavor and texture.
2. Serve Hot: Serve Ragi Keerai Masiyal hot as a comforting and nutritious meal. Optionally, serve with a squeeze of lemon juice on top for a tangy twist.

Tips for Perfect Ragi Keerai Masiyal:

• Consistency: Adjust the consistency of the masiyal by adding more or less water as desired.
• Variations: You can add grated coconut or a dollop of ghee on top before serving for enhanced taste.
• Nutritional Boost: Include other greens like amaranth leaves or fenugreek leaves for added variety and nutrition.
• Accompaniments: Enjoy Ragi Keerai Masiyal with steamed rice, roti, or as a standalone dish with a side of yogurt.

Enjoy the Nutritious Meal!

Ragi Keerai Masiyal is a wholesome and flavorful dish that celebrates the goodness of ragi and spinach in a traditional South Indian style. Whether enjoyed for lunch or dinner, this dish provides a nutritious boost with its combination of millet and greens. Embrace the health benefits and delicious taste of Ragi Keerai Masiyal in your next meal!