Keerai masiyal - I already mentioned in the previous post that masiyal can be made with greens. Minimum ingredients, less oil makes it a healthy accompaniment for anything, this masiyal can be made in a jiffy moreover it is a one-pot dish. The dish can be made on the stovetop or rice cooker, instant pot, or in a microwave.
Ingredients:
Amaranth leaves/mulai keerai - Remove the root part. Wash the keerai in running water. The stem along with the leaves can be used for making masiyal.
The rice flour used as a thickening agent adds flavour to this simple dish.
White crystal salt I used. Fine salt can also be used.
Seeds: Mustard/rai, jeera/cumin seeds are used.
Spices: Chillies are used.
Oils and Fats: Coconut oil or ghee suits the best for tempering.
Substitutions:
You can use any greens like araikeeari, sirukeerai, ponnanganni, sivappu thandu keerai, paruppu keerai, spinach or palak.
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Storage:
Even though no dals or coconut is used, it is not good for health to store any kind of keerai based dishes in the fridge.
Equipment used: 3ltr pressure cooker
Recipe:
Preparation time: 25 minutes
No of servings: 6
Ingredients with measurements:
Coconut oil or ghee - 1 tsp
Mulaikeerai - 1 bunch
Jeera - 1/2 tsp
Green chillies - 3
Salt to taste
Rice flour - 1 tsp mixed with 1/4 cup of water.
Tempering:
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Asafoetida/hing - 1/4 tsp
Curry leaves 1 sprig
Directions:
1. Chop the keerai.
2.Heat coconut oil or ghee in a pressure pan. Add Mustard seeds.
3.When it crackles, add urad dal, jeera, green chillies, curry leaves, hing.
4.When dal becomes golden switch off the flame. Add the keerai,
5. Add little water, salt. Close the lid.
3.Pressure cook for 3 whistles. Allow to cool down.
4.Open the lid. Add the rice flour paste.
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| rice flour paste |
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