Puli Vitta Keerai Masiyal in pressure cooker

Puli vitta keerai masiyal (Masiyal with Tamarind extract): This is a slight variation to the keerai masiyal which i posted before.It's simple yet can be had as an accompaniment or as a main course. The method remains the same with a slight difference in the ingredients used. This is also a one-pot dish and can be prepared very easily provided you have the necessary ingredients in your pantry. Rice flour is not mandatory for this masiyal. Let's get started.

Key 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.

Sambar Mel podi - It is a mixture of coriander seeds, chana dal, red chillies, jeera and dry copra. You can use ordinary sambar powder.

Souring Agents: Tamarind Extract is used. 

Fats - Sesame oil tastes best when used for tempering.

Substitutions:

Ponnanganni, vendhya keerai, agathikeerai, murungai keerai, araikeerai, pulicha keerai, siru keerai can be used.

Pre- Preparation:

Soak the tamarind in slightly hot water. Squeeze and extract the juice with your hands(approximately 1 cup). Filter to remove the pulp.

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Recipe:

Total time taken: 25 minutes

No. of servings: 4

Ingredients:

Sesame oil - 2 tsp

Mulaikeerai - 1 bunch

Jeera - 1/2 tsp

Green chillies - 2

Sambar mel podi - 1tsp

Turmeric Powder - 1/2 tsp

Tamarind - a small lemon sized

Tempering:

Mustard seeds - 1/2 tsp

Urad dal - 1/2 tsp

Asafoetida/hing - 1/4 tsp

Red chillies - 2

Curry leaves 1 sprig   

Directions:

1. Chop the keerai.

2. Heat oil in a pressure pan. Add Mustard seeds.

3. When it crackles, add urad dal, jeera, green chillies, red chillies, curry leaves, hing.

4. When dal becomes golden switch off the flame. Add the keerai,

5. Add tamarind extract, turmeric powder, sambar Mel podi. Add little water if necessary. Close the lid.

3. Pressure cook for 3 whistles. Allow cooling.

4. Open the lid. Add salt. 

5. Cook for 5 minutes in medium flame, till gravy thickens.

6. Remove from heat. Serve.

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Note:

• If the gravy is not thick, a tsp of rice flour mixed with a tbsp of water can be used for thickening.
• If using ponnanganni, agathi, murungai, discard the stems.
• If using pulicha keerai, reduce the amount of tamarind extract.