Chopped Amaranth LeavesI 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
KEERAI MASIYAL RECIPE
Serves 2-3
Ingredients:
Amaranth leaves or spinach leaves – 2 cups, cleaned and roughly chopped
Dried red chillies – 2
Jeera powder – 1/2 tsp
Mustard seeds – 1/4 tsp
Urad dal – 1/2 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 1/2 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.
That looks so silky, bet it tastes great. I am an exception I think… I love garlic!
getting cleaned greens making cooking so easy ! Nice dish, love to have leafy curries.
that must have turned out pretty tasty…however i havent been able to find amaranth in any of the stores in my city.
and hey i forgot to tell u i saw sas bahu on a dvd and it was an ok kinda movie… the plot could have been made a little more interesting but anyways…. hope u could catch the movie….
thats something so true about the greens… even i hate it…. but thats one thing totally impossible to find in local nearby markets here… you ought to get into the fusss of cleaning… but i love my greens… it looks really smoooth…
this sounds quite simple and healthy!! Thanx for the tip about not reheating the dish…Didnt know of that
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.
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:)
getting cleaned greens making cooking so easy ! Nice dish, love to have leafy curries.
thanks for visiting my blog….u hv a great collection of recipes! this dish looks delicious with the lovely colour 🙂
Looks delicious…perfect color 🙂
lovely colour! very pleasant!healthy recipe!
Totally agree!
Lovely masiyal and very nice shots. I my knowledge arai keerai is different from mulai keerai!
Rice ghee and keeerai masiyal..Perfect combo..
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 🙂
ohh..thanks for the reheating tip..i didn’t know that…
the pic’s wonderful…
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.
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:-)
Lovely colour….I love this for its simplicity and taste.
That looks so silky, bet it tastes great. I am an exception I think… I love garlic!
cool recipe with nice color…Nags!
oh so easy..and so good for u. right?
Looks perfect,Some substitute garlic with asafetida.
i always grind in mixie..;)
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.