Araikeerai Masiyal

Method

1. 1

   Wash araikeerai: Wash 2 large bunches of araikeerai (amaranth greens). Remove tough stems. Chop roughly.

2. 2

   Cook greens: In a pan add chopped greens with 3 tbsp water, half tsp turmeric and salt. Cover and cook on medium heat 5-6 minutes until completely wilted and cooked.

3. 3

   Drain excess water: Squeeze out any excess moisture from the cooked greens.

4. 4

   Mash: Mash the cooked greens with a potato masher or the back of a spoon into a smooth masiyal (mash). The texture should be like a thick dry paste.

5. 5

   Make tempering: Heat 2 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.

6. 6

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

7. 7

   Add garlic: Add 4 garlic cloves sliced. Fry until golden.

8. 8

   Add mashed greens: Add the mashed araikeerai to the tempering. Mix well on medium heat 3-4 minutes.

9. 9

   Season: Add salt if needed. Add 1 tsp sesame oil.

10. 10

    Serve: Araikeerai masiyal should be dark green and thick. It is highly nutritious and iron-rich. Serve with steamed rice.