Tribal/village Tamil Nadu recipe — Araikeerai masiyal — mashed amaranth with garlic, a village iron tonic.
Ingredients
- amaranth mash as main ingredient
- Minimal oil (sesame or coconut)
- Salt to taste
- Basic tempering — mustard, curry leaves
- Coconut or tamarind if required
Method
Wash araikeerai: Wash 2 large bunches of araikeerai (amaranth greens). Remove tough stems. Chop roughly.
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.
Drain excess water: Squeeze out any excess moisture from the cooked greens.
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.
Make tempering: Heat 2 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.
Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.
Add garlic: Add 4 garlic cloves sliced. Fry until golden.
Add mashed greens: Add the mashed araikeerai to the tempering. Mix well on medium heat 3-4 minutes.
Season: Add salt if needed. Add 1 tsp sesame oil.
Serve: Araikeerai masiyal should be dark green and thick. It is highly nutritious and iron-rich. Serve with steamed rice.