Keerai Masiyal Recipe Without Dal – Arai Keerai Masiyal/ Kadayal

• Arai keerai/ Amaranthus – 1 medium bunch
• Tomato – 1 no
• Big onion – 1 no
• Green chilli – 1-2 nos
• Tamarind – 1 small piece
• Turmeric powder – 1/8 tsp
• Salt & water – as needed
• Cooking oil – 2 tsp

To temper

• Ghee or cooking oil – 2 tsp
• Mustard seeds – 1/2 tsp
• Urad dal – 1 tsp
• Red chilli – 1 no
• Asafetida/Hing – a big pinch

• Wash the keerai leaves twice or thrice and set aside. In a pressure cooker base or pressure pan, heat oil and saute onion, tomato pieces and green chilli. Add the washed keerai leaves, turmeric powder and saute keerai shrinks.

• Add 1/4 cup of water and pressure cook in high flame for 2 whistles. Remove the lid after the steam is released. Reserve the water if any. Add the tamarind piece to the cooked keerai. Let it cool down. Grind the mixture to a smooth paste. Add water only if needed. Its consistency should be thick like thokku. ( U can drink the keerai cooked water as a soup adding salt OR add this water to kuzhambu or rice for cooking)

• Remove the ground keerai paste into a bowl. Temper mustard seeds, urad dal and red chilli and hing in ghee or oil. Add this to the ground keerai paste.  YOU CAN TEMPER VENGAYA VADAGAM INSTEAD.

Mix with plain rice adding ghee !Enjoy ! 

• Adjust the quantity of green chillies as per your taste.
• You can skip tamarind and use more tomato.
• For variations, u can use Mulai keerai or siru keerai.