Thursday, 14 May 2015

Arai Keerai Kuzhambu / Amaranthus Lentil Curry !



Amaranthus (Arai Keerai / Thota Kura) is one of the healthy leaf and abundantly found in southern part of India. In my hometown sellers come in cycles with a big sack of fresh leaves and my mom never failed to buy them. During my last trip I enjoyed this almost everyday in different forms. 
We call this Keerai kuzhambu and these leaves are cooked with dal and mashed well that no onions or tomatoes or chillis are visible. My husband's version is completely different where he wants the leaves, dal everything to be whole and visible. I will post that version too soon.


INGREDIENTS
English
English
Tamil
Telulgu
Hindi
Quantity
Amaranthus
Araikeerai
Thota kura
1 big bunch
Onion
Vengayam
Ullipaya
Pyaaz
1 Medium
Tomato
Thakkali
Tamata
Tamatar
1 Big
Green Chillis
Pachai Milagai
Pachi Mirapakaya
Hari Mirch
4 - 5 Nos
Toor Dal
Thuvaram Parupu
Kandi Pappu
Tuvar / Arhar Dal
1/2 cup
Turmeric Powder
Manjal Thool
Pasupu
Haldi
1/2 tsp
Salt
Uppu
Uppu
Namak
As Needed
Tamarind
Puli
Chinthapandu
Imli
amla size
To Temper
Oil
Ennai
Nune
Thel
2 tsp
Mustard seeds
Kadugu
Aavalu
Rai
1 tsp
Cumin Seeds
Seeragam
Jeelakara
Jeera
1 tsp
Dry Red Chillis
Kaindha Milagai
Endu Mirapakaya
Sukhi Mirch
2 Nos
Asafoedita
Perungayam
Inguva
Hing
a pinch

STEPS
  • In a pressure cooker, add dal, roughly chopped onions, tomatoes and green chillis.
  • Add turmeric powder,garlic and add the amaranthus leaves.
  • Pour sufficient water and cook for 2 whistles.


  • Once the pressure is released, transfer to the earthern pot (satti) and add tamarind and salt. 
  • Use a masher (mathu) and churn it well. 
  • Basically we need to mash the leaves along with the dal and other stuff like onions and tomatoes. Traditionally this mathu is used in earthernware to mash dals. you can also use a ladle or masher to do it. Else take the whole mixture and give a run in food processor or mixie. 


  • Now for the tadka part, heat some oil in a small pan and add mustard seeds followed by cumin.
  • Then tear some red chillis and add a pinch of hing.
  • Pour this tadka over the dal and mix well.


Serve with or rice with some ghee. 


With Love,

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