Masicha (mashed) keerai (greens) is yet another simple and delicious side that can be served with roti or rice. It is one of my childhood favorites. Every kid will surely love this as this is not spicy and, when mixed with ghee rice, it is the most yummiest greens curry. It is also healthy and easier to make. Soft greens like amaranth and spinach work well for this as they mash easily.
I used the amaranth greens (I used a mix of mulaikeerai and araikeerai we call in Tamil, or thotakurra in Telugu) that I grew in my backyard. Though gardening is a time consuming and tedious activity, the rewards are wonderful. Yummy, delicious, organic greens from your own backyard is a great plus!! Gives you the utmost satisfaction. I used the tender stems too. My favorite way to enjoy this is with rice and a dollop of ghee, though it is tasty with roti too. Since this is not spicy, it pairs great with vathalkuzhambu or karakuzhambu.
Ingredients
4-6 servings
Amaranth (Keerai) - 4 cups, finely chopped, packed
Salt - 3/4 tsp
Water - 3/4 to 1 cup
Seasoning
Ghee - 1 tsp
Hing - 1/8 tsp
Mustard -1/2 tsp
Cumin - 1/2 tsp
Split urad dhal - 1/2 tsp
Method
In a heavy bottom saucepot, add the chopped amaranth leaves. Add water and cook. In about 5-7 minutes, the amaranth leaves would have cooked.
With a masher, mash the leaves a little. Add salt, simmer for a couple of minutes. Keep aside.
In a small pan, melt the ghee. When it is hot add the torn red chilli, mustard seeds. When it splutters, add split urad dhal and, cumin. Add hing and pour it into the mashed amaranth.
Mix and serve.
Tips
A little hing can be added initially too (when you begin cooking the leaves). That gives an enhanced taste. My mom cooks like that and that's my favorite.
If in case, the curry is a little watery, add 1/2 tsp - 1 tsp rice flour to thicken the keerai. Mix without the formation of lumps.
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