In Tamil, Red Amaranthus is referred to as சிகப்பு முளைக்கீரை, சிவப்பு கீரை, or செங்கீரை. The term “Masiyal” translates to “mashed” in English. Therefore, this dish essentially consists of mashed greens. The leaves are cooked with spices and lentils to create a flavorful and nutritious side dish. 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 Chillies – 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 Chillies – 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, tomato, 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.