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.
Ramya's Mane Adige
this sounds quite simple and healthy!! Thanx for the tip about not reheating the dish...Didnt know of that
Aparna
True blue.........., dead right.
Anyone who has never had this would wonder what the fuss was over some mashed amaranth. But we know its absolutely delicious, Nags.
sunshinemom
As always a great picture followed by a tasty recipe that is my favourite too! I have tasted the kal chatti version - somehow I miss the flavors of traditional cooking in gas in many dishes! Thanks for sending it to me:)
Pravs
getting cleaned greens making cooking so easy ! Nice dish, love to have leafy curries.
Arundhuti
thanks for visiting my blog....u hv a great collection of recipes! this dish looks delicious with the lovely colour 🙂
Usha
Looks delicious...perfect color 🙂
Sangeeth
lovely colour! very pleasant!healthy recipe!
Divya
Totally agree!
Nirmala
Lovely masiyal and very nice shots. I my knowledge arai keerai is different from mulai keerai!
Divya Vikram
Rice ghee and keeerai masiyal..Perfect combo..