Araikeerai-Masiyal

#AraikeeraiMasiyal ( #AraikeeraiMashed ), the most simple & tastiest recipe using green leafy vegetable. It is one of  the best ways to get all the goodness of green leafy vegetable since it is not being cooked over fire for a long time thereby destroying its vital nutrients.

Keerai Masiyal is a Tamil word and it means mashed greens. 

All are not suitable for making keerai masiyal. The taste of keerai masiyal will be very good only when its been done with some greens like mulai keerai, palak, tender thandu keerai, red mulai keerai and arai keerai. 

 The green leafy vegetable is washed in water two or three times to remove all the impurities . It is then cooked in a vessel or pressure cooker with little water. I usually pressure cook greens on high flame for one whistle and then take out cooked greens after immediately releasing steam by keeping the pressure cooker under running water or by carefully lifting the weight from the nozzle.

Allow cooked greens to come to room temperature and then mashed along with crushed garlic and salt.

Commonly the cooked greens are mashed using a churn dash in a wide mouthed mud pot. But I used to mash them using a blender.

Preparing keerai masiyal seems to be very easy but it should be done with utmost care. If it has been overcooked, greens might loose its green color and also its distinct taste. If its not cooked well it might not be palatable.

Now over to the recipe

Ingredients :
a hand full	araikeerai
2 or 3	garlic cloves
1/4 Tsp	salt [ adjust ]

Method :
Wash arai keerai thoroughly 2 or 3 times with water in a wide mouthed vessel.
Take 1/2 cup of water in a pressure cooker.
Put arai keerai in the cooker.
Close the lid with weight on.
Cook for 1 whistle on high flame.
Turn off the stove.

Release steam immediately by keeping the cooker under running water or simply removing weight.
Transfer into a bowl. Let the cooked arai keerai to come down to room temperature.

Do not throw away the water used for cooking.
It can be added to rasam or sambar.

Now in a mixie jar take garlic cloves ( remove skin ) and run for a second.

Then add the palak & salt and grind only for few seconds to get coarsely blended arai keerai masiyal.

Tasty tasty keerai masiyal with intense flavor of garlic is ready!!
It has to be consumed as soon as it has been prepared to enjoy its true taste.

Take hot hot white rice in a plate. Add 2 table spoon full of prepared keerai masiyal.
Mix well after adding a dash of gingelly oil [ sesame / till oil ].
Relish with sambar and vathakuzhambu.
AAh!! wow!! wow!! what a taste!! enjoy!!...

Note : The scientific name of Arai keerai is Amaranthus dubius.




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Red Keerai Paruppu Masiyal

#RedKeeraiParuppuMasiyal - #RedAmaranthleavesDahlMasiyal : My fridge was loaded with green leafy vegetables after my visit to market two days back. So yesterday to offload some amount of greens I prepared a easy to do masiyal with red amaranth leaves - red mulai keerai to have as a side dish for Idly.

 -

Ingredients : 
1 cup                                        Red Amaranth [ red mulai keerai ], chop nicely
12                                            Small Onion [ Shallots], chop
2 medium size                           Tomato [ country variety ], split into two
1 Tbsp                                      Manathakkali [ optional ]
1 or 2                                       Red chilly
1/2 cup                                     Toor dal ( thuvar dal ) cooked
3/4 TSp                                    Salt

To Temper :
1/2 Tsp                                    Mustard seeds
1 Tsp                                      Urad dal
2                                            Red chilly
1 pinch                                   Asafoetida
1 Tsp                                     Oil
Coriander leaves to garnish.

Method :
Take all the given ingredients in a pressure cooker and add 1/2 cup of water.
Pressure cook for one whistle.
Switch off and open immediately by keeping cooker under running water.
Mash with a churn dash or a potato masher.
Or let it cool down a bit and blend using a blender.
Adjust salt.

Heat a kadai over a medium flame.
Crackle mustard seeds first and then add broken pieces of red chilly, urad dal and asafoetida.
Pour over the prepared masiyal.
Garnish with coriander leaves.

This is the first time I prepared a masiyal for Idly.
But it happened to be an excellent side dish for Idly.

If red greens are not available use regular mulai keerai or Palak.






Other green leafy vegetable recipes

Red Greens Masiyal

Palak keerai Masiyal

Red Greens Lentil

kazhani saru

murungai keerai paal saru

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Palak Keerai Masiyal - Mashed Greens For Rice

#PalakKeeraiMasiyal ( #PalakMashedGreens ), the most simplest & tastiest recipe using green leafy vegetable. It is one of  the best ways to get all the goodness of green leafy vegetable since it is not being cooked over fire for a long time thereby destroying its vital nutrients.
Keerai Masiyal is a Tamil word and it means mashed greens.
All greens are not suitable for making keerai masiyal. The taste of keerai masiyal will be very good only when its been done with some greens like mulai keerai, palak, tender thandu keerai, red mulai keerai and arai keerai.
 The green leafy vegetable is washed in water two or three times to remove all the impurities . It is then cooked in a vessel or pressure cooker with little water. I usually pressure cook greens on high flame for one whistle and then take out cooked greens after immediately releasing steam by keeping the pressure cooker under running water or by carefully lifting the weight from the nozzle.
Allow cooked greens to come to room temperature and then mashed along with crushed garlic and salt.
Commonly the cooked greens are mashed using a wooden pestle in a wide mouthed mud pot. But I used to mash them using a blender.
Preparing keerai masiyal seems to be very easy but it should be done with utmost care. If It is overcooked greens might loose its green color and also its distinct taste. If it is undercooked it might not be palatable.

Ingredients :
Palak keerai                         : 1 hand full
Salt                                     : 1/4 tsp ( adjust )
garlic clove                          : 1 or 2

Method :
Wash palak thoroughly 2 or 3 times with water in a wide mouthed vessel.
Take 1/2 cup of water in a pressure cooker.
Put palak in the cooker.
Close the lid with weight on.
Cook for 1 whistle on high flame.
Turn off the stove.

Release steam immediately by keeping the cooker under running water or simply removing weight.Transfer into a bowl.

Allow the cooked palak to come down to room temperature.

Now in a mixie jar take garlic cloves ( remove skin ) and run for a second.

Then add the palak & salt and grind only for few seconds to get coarsely blended palak masiyal.
Tasty tasty keerai masiyal is ready!!

Take hot white rice in a plate. Put 2 to 3 tsp full of masiyal & a tsp of gingelly oil ( sesame/till oil ).

Mix well and have it with hot sambar especially drumstick sambar. 

ah!! wow!! Wow!! superb taste!! 


 and also too good with vathakuzhambu

Other green leafy vegetable recipes

Red Greens Masiyal

Red Greens Dhal Masiyal

Red Greens Lentil

manathakkali keerai paal saru

murungai keerai paal saru

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