Ingredients
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
Method
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.
Note:
The consistency of this curry / Masiyal is semi liquid.
Thanks and Regards,
Latha
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