Red Amaranthus (Sivappu Keerai) Masiyal is a flavorful South Indian dish. It combines the earthy taste of red amaranth greens with the nutty flavor of green gram dal. To prepare this dish, soak green gram dal for about 30 minutes. Meanwhile, thoroughly wash and roughly chop the red amaranth greens, including tender stems if available. Finely chop an onion and a tomato and slit green chilies lengthwise. Crush some garlic flakes for added aroma.
In a pressure cooker, put the soaked dal and chopped greens. Add the onion, tomato, and green chilies. Mix in the garlic, cumin seeds, turmeric powder, and salt with half a cup of water. Cook the mixture for 2 to 3 whistles until everything is soft, then mash the mixture well.
Prepare a tempering by heating two teaspoons of oil in a small ladle. Add mustard seeds and let them pop, followed by urad dal until it turns light brown. Add red chilies just before removing from heat, then pour this seasoning over the mashed greens. Mix everything well and serve hot with steamed rice, chapati, or roti for a comforting and nutritious meal.
In Tamil, Red Amaranthus is referred to as சிகப்பு முளைக்கீரை, சிவப்பு கீரை, or செங்கீரை. The term “Masiyal” translates to “mashed” in English. Hence, this dish essentially consists of mashed greens. It is typically served with rice and other accompaniments like sambar and rasam.
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Red Amaranthus (Sivappu Keerai) Masiyal
4
servings15
minutes10
minutesSivappu Keerai Masiyal is made with Red Amaranthus leaves, lentils, and various spices. It pairs excellently with steamed rice or roti.
Ingredients
Keerai (Greens) – 1 bunch
Green Gram Dal – ½ cup
Garlic flakes – 10
Onion (Medium size) – 1
Tomato (Medium size) – 1
Green Chilies – 2
Jeeragam (Cumin) – 2 teaspoons
Turmeric powder – ¼ teaspoon
Salt – 1 teaspoon or as per taste
- For Seasoning:
Oil – 2 teaspoons
Mustard – ½ teaspoon
Urad Dal – 1 teaspoon
Red Chilies – 2
Directions
- Soak the green gram dal in water for about half an hour.
- Wash the greens well and chop them roughly. If the stems are tender, include them as well.
- Finely chop the onion and tomato.
- Slit the green chilies lengthwise.
- Crush the garlic flakes.
- In a pressure cooker, add the soaked dal, chopped greens, onion and tomato. Also include green chilies, garlic flakes, cumin seeds, turmeric powder, salt and half a cup of water. Cook for 2 to 3 whistles. Once done, remove and mash well.
- In a small ladle, heat two teaspoons of oil. When hot, add mustard seeds. Once they start to pop, add urad dal and fry until light brown. Add the red chilies just before removing from heat, then pour this seasoning over the mashed greens.
- Mix well and serve with hot steamed rice. This dish also pairs well with chapati or roti.