Ingredients:
Keerai- 1 bunch - Preferably Mulai Keerai (amaranth leaves)
Garlic flakes- 8
Green chilli- 1
Salt – ½ teaspoon
Method:
Remove the roots and wash the keerai thoroughly. Chop the keerai finely. Place the chopped keerai in a thick bottomed vessel. Crush the garlic slightly and add to the keerai along with green chilli slit into two and salt. Close it with a lid. Cook the keerai in slow flame. No need to add water since the keerai will cook in its own water content. When the keerai is cooked, mash it finely with a flat spoon. If you use the wooden matthu (round wood with long handle), you will get nice mashed Keerai masiyal.
Some people use mixie for mashing the keerai. We can do it. But do not over run the mixie, just grind for one round.
This Recipe is for WYC: Colour in Food Event by EC
 | No one cooks alone. A cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present. When baking, follow directions. While cooking, go by your own taste. |
9 comments:
Looks great!..what a green..
sounds interesting... got to give it a try
lovely color.. perfect for the event..
Hi Srivalli, Hima and Anjali
Thank you for posting your comments. This is not only a side dish for rice, but also a good rice mix. We can mix this masiyal in the hot rice along with a teaspoon of gingelly oil.
Lovely masiyal!
Thank you Nirmala.
Looks so good in perfect green...thanks for participating
What a glorious green! I too love keerai masiyal - I just make it with any available greens:)
Thank you Sunshinemom. Yes. We can make it with any greens. Onlything, we have to make sure it retains its colour after cooking and not to be overcooked.
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