ARAI KEERAI MASIYAL/AMARANTHUS PUREE

Yum
Hello dear friends, usually greens are very rich in nutritional. I love arai keerai (Amaranthus, Kale) a lot compared to other greens… My mom used to prepare this masiyal, to add greens in my diet from my childhood, even now...;)  I never say no this yummy masiyal, so I tried my mom's version of it...  I used to have with hot rice drizzle with seasame oil... Wow... It goes heavenly... 


Little About Amaranthus
Amaranthus (Arai Keerai), is very popular in our Indian cooking. The leaves are used in curries, soups and starters. Amaranth leaves are similar in taste to spinach but with stronger flavour and cook very easily.


Benefits of Amaranthus
  • Homeopathic and ayurvedic experts have always recognized the amazing health benefits of amaranth.
  • Both, the seeds and leaves of amaranth, are used as herbal remedies. The seeds and leaves have been found to be very effective in stopping diarrhea, and hemorrhagic problems like excessive menstruation.
  • Amaranth leaves are also a wonderful astringent, and make a great wash for skin problems like eczema, and a wonderful acne remedy.
  • Amaranth also makes an effective mouthwash for treating mouth sores, swollen gums, and sore throat.
  • Amaranth leaves have been found to be a good home remedy for hair loss and premature greying. 
  • Amaranth leaves are low in saturated fat and very low in cholesterol.
  • Good source of protein, Vitamin A, C, B6, B9, foliate, Omega-3 fatty acids, calcium, magnesium, iron, phosphorus, zinc, potassium, sodium, copper and manganese.
  • It’s rich in iron and Vitamin A. It helps in improvement of blood in the body.

Category
Gravy
Regional
South Indian 
Preparation Time
5 Minutes 
Cooking Time
10-15 Minutes
Servings
3

INGREDIENTS
Oil – 3 Tsp
Urad dal – 2 Tsp
Mustard Seeds – 2 Tsp
Dry red chillies – 6
Shallots – 15 medium
Tomatoes – 2 diced
Amaranth leaves/Arai Keerai – 1 bunch
Tamarind – one gooseberry size   
Salt – As you required


METHOD
  • Clean the greens wash and drain the greens and keep it aside.
  • Heat oil in a pan; add urad dal and mustard seeds wait it for spultter.
  • Add dry red chillies then add shallots and sauté it for 2 minutes.
  • Add tomatoes and sauté it for 5 minutes.
  • Now add tamarind stir it once, followed by add greens.
  • Put enough salt and sauté it till the greens cookies, it takes just 5 minutes, but don't ever cover the greens it will cause black greens.
  • Then switched off the flame and cool it completely.
  • Blend it into smooth or coarse paste and serve it with hot rice. 









16 comments:

  1. One yum keerai when u said mustard oil and rice with keerai my mouth watered ;) samme recipe

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  2. love keerai masiyal, will try your version sometime soon :) nice pictorials viji...

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  3. definitely a heavenly one ! great accompaniment with hot rice :) with pickle it goes well !

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  4. Keerai maasiyal looks super delicious and yummy dear :) lovely pictorials :)

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  5. Like this masiyal dear.......i will try soon.....


    x❤x❤
    http://indianveggiesbhojan.blogspot.in/

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  6. keerai oda decoration supera irruku :) healthy masial da

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  7. Looks yummy! I never cook keerai with tamarind. Shall try this recipe with spinach.

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  8. A very healthy one.. My mom also makes this often.. Looks yum :)

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  9. Keerai masiyal is my fav always.Happy to be your follower.

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  10. green r always healthy n dis is really very nice..

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