I used amaranth leaves to make Palak Paneer too and this time around, didn't have the patience to try something that elaborate. 10 minutes of rummaging around in my recipe collection brought me to this nice and easy recipe for Keerai Masiyal, also known as Keerai Kadaiyal. The recipe was so simple that I kept checking back to see if I was missing something.
KEERAI MASIYAL RECIPE
Serves 2-3
Ingredients:
Amaranth leaves or spinach leaves - 2 cups, cleaned and roughly chopped
Dried red chillies - 2
Jeera powder - ½ tsp
Mustard seeds - ¼ tsp
Urad dal - ½ tsp
Curry leaves - a few (optional)
Garlic - 2 cloves, minced (optional - traditional Brahmin recipes never use garlic, so omit for the authentic taste)
Oil - 2 tsp
Salt - to taste
How to Make Keerai Masiyal
1. Cook the amaranth leaves in ½ cup water for about 5-8 mins till its wilted. Be careful not to add too much water, since the leaves give out some while cooking.
2. Heat the oil in a heavy-bottomed pan and temper the mustard seeds. Fry the urad dal and the garlic, if using, until both turn golden brown.
3. Add the red chillies, jeera powder and curry leaves and fry for another 15-20 seconds. Now add the amaranth leaves and mix well.
4. Add salt and keep mashing till the leaves are coarse and blended with the rest of the curry.
Serve hot with rice and mor kozhambu / spiced buttermilk curry.
Notes
- Do not re-heat this curry since the nitrous present in the leaves can be harmful for us, especially kids
- Try to use fresh spinach but frozen should also work.
- The dish is traditionally prepared in kal chatti (thick unpolished granite pots), where the mashing process is much simpler and gives the dish a nice flavour.
- For a quicker version, instead of mashing up the spinach, grind it coarsely in the mixie before adding to the tempered mixture.
Happy cook
Another authentic recipe Nags.
After you getting married i have seen you are making authentic recipes.
Lucky TH.
The dish is having beautiful colour.
Thank god it is not called pigwee 🙂
Suma
ohh..thanks for the reheating tip..i didn't know that...
the pic's wonderful...
jayasree
arakeerai masiyal is the yummiest of all.. Nice color. Such a simple recipe with great taste. I don't add garlic. But it must be giving a nice flavor though.
Shreya
great click, lovely recipe. We prepare this differently, not mashing or grinding it, usually like a thoran. I like this curry version, and will try it for sure:-)
Jayashree
Lovely colour....I love this for its simplicity and taste.
Divya
That looks so silky, bet it tastes great. I am an exception I think... I love garlic!
Sonu
cool recipe with nice color...Nags!
Mallugirl
oh so easy..and so good for u. right?
RAKS KITCHEN
Looks perfect,Some substitute garlic with asafetida.
i always grind in mixie..;)
Nags
Divya - I notice that our generation brahmins don't mind garlic at all. Probably our parents' gen or one before that - they don't. TH's grandparents don't use garlic in any of their cooking.