Monday, 18 May 2015

Arai Keerai Masiyal / Mashed Amaranthus !




Last time i posted the Amaranthus Lentil Curry in which amaranthus leaves were cooked with dal onions tomatoes etc. But this one is really a very quick delicious and healthy recipe as the leaves are not overcooked and all the health benefits are retained. The garlic lends a nice flavor to the dish and it is one of my favourite recipes that mom makes. I mostly pair this with plain curd rice. 




English
English
Tamil
Telulgu
Hindi
Quantity
Amaranthus
Araikeerai
Thota kura
Cholai
1 big bunch
Green Chillis
Pachai Milagai
Pachi Mirapakaya
Hari Mirch
3 - 4 Nos
Garlic
Poondu
Vellulli
Lehsun
6 - 7 Nos
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
INGREDIENTS

STEPS

  • Clean the amaranthus leaves from the stems, tender stems can be used for cooking. 
  • Chop some chillis and garlic.
  • As no dal is added here, there is absolutely no need of pressure cooking the leaves which will actually overcook them.
  • So in a vessel boil some enough water (not too much) to cook the leaves. Add the chillis and garlic to it.

  •  Add the leaves to the water. Initially it may look like too much of leaves and little water. But gradually the leaves get shrivelled and cooked and reduce in quantity.
  • Add little sugar to the leaves so that the green color is retained.

  •  Check if  the stems are cooked . You must be able to mash them. 
  • Turn off stove and shifft the whole thing to a earthern pot and add tamarind.


  • Add required salt and mash it well with the wooden masher (mathu). 
  • The leaves should be mashed well and should resemble a hand ground chutney. 
  • If no earthen pot available then give a run in mixie/food processor.


  •  Now, in a small pan heat oil, add mustard seeds followed by Jeera, hing and red chillis.
  • Add this to the mashed leaves and mix well. 


Serve with rice or roti.


With Love,





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