Amaranth, a commonly used 'keerai' (greens) in Tamilian cuisine, is rich in iron, calcium and vitamins. My grand mother used to make at least one dish with a ‘keerai’ everyday. It is preferable to use greens in your menu at least 2-3 times a week. Amaranth leaves are used to make sambar, kootu, masiyal, poriyal and puli keerai. Masiyal is a tasty preparation with the subtle taste and flavor of amaranth. Masiyal mixed with sambar or vathal kuzhambu makes an excellent accompaniment to curd rice.
Spleen amaranth (அரைக்கீரை)
Greens – chopped, 3 liters measure*
Salt – to taste
Coconut oil – 1 tablespoon
Asafoetida – 3 pinches
Mustard seeds – 1 teaspoon
Split urad dhal – 1 teaspoon
Dried red chillies – 3 no
*Spleen amaranth (அரைக்கீரை) or tender amaranth (தண்டு கீரை) may be used for this recipe. Choose a vessel that would hold 3 liters of water to measure amaranth quantity. You may use a standard fridge water bottle of 1 liter capacity and fill a large vessel with three bottles of water. Use the water level as an indicator for the 3 liter measure. Usually 1 big bunch of greens would be equivalent to this quantity.
|Keerai Masiyal (கீரை மசியல்)|
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