Saturday, 31 August 2013

Arakkeerai Masiyal / Amaranth Leaves


10 – Garlic cloves
1 Big Sized Onion (finely chopped)
6 – 7 Green Chilies
2 Medium Sized Tomatoes (Roughly chopped)
2 Bunches of Green Amaranth Leaves (Arakkeerai)
5 – 6 Tbsp grated Coconut
½ tsp Mustard Seed and Urad Dal (Each)
½ Tbsp Finely Chopped Shallots
2 tsp oil (any Cooking Oil)
Salt to taste


1.  Take Pressure cooker put garlic clover, onion, green chilies, tomatoes and the Green Amaranth Leaves.

2.  Now add ½ Cup of water and close it with the lid.  Wait for a whistle and switch off the gas just before 2nd whistle. (Leave it for 15 Minutes and allow the pressure to drop naturally.)


3.  Open the Cooker and mash the leaves with wooden masher and keep it aside.

4.  Heat a wok with oil, add Mustard seeds and Urad dal, when it starts splutter, add finely chopped shallots. Fry till it turns in golden color.

5.  Now immediately add mashed Amaranth Leaves and stir properly. (On low flame)

6.  Add salt to taste, mix well.  And then add grated coconut, mix well. (Cook it for 2 – 3 minutes on low flame)

7.  Serve with Sambhar Sadam / Chappati / Phulka.

The consistency of this curry / Masiyal is semi liquid.

Thanks and Regards,


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