Its been ages since I had a good keerai masiyal / crushed greens. It used to be a regular at our home and a favorite of my Amma's. She always thought it tasted best in Chennai and so every time we visited Chennai my aunt's never forget to make her some keerai masiyal. A great combo that she enjoyed was keerai, rasam and sutta applam. My cousin Vidya and Amma used to always talk about how great that combo is and today I thought of them when I made the keerai masiyal with the leaves of amaranth and using its thick stems a subzi that pairs well with roti or rice.Here is how I made it using an Ipot.
Gadgets:
Ipot
Seasoning Ladle
Measuring Cups and Spoons
Cutting Board
Knife
Colander
Potato Masher
Ingredients for Keerai Masiyal:
Mulai Keera Leaves - 1 big bundle about 4 cups
Salt - as per taste
Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Udad Dal - 1 tsp
Red Dry Chili - 1
Cumin Seeds - 1/2 tsp
Curry Leaves - a few
Preparation of Mulai Keerai Masiyal:
1. Add the washed greens along with salt, 2 tbsp water and a pinch of sugar.
2. Turn the Ipot to steam mode for 1 minute. Do a quick release.
3. Using a masher mash the greens. Transfer to a bowl.
4. Add oil in the Ipot set it on saute mode. Add oil, allow it to heat up. Add mustard seeds, allow it to pop then add green chili, asafoetida powder, udad dal and cumin seeds.Once the udad dal turns golden brown add curry leaves and add to keerai masiyal.
5. Serve with Rasam.
Ingredients for Amarath Stem Subzi:
Stem set aside from Amarath Greens - 2 cups
Onion - 1/4 cup diced
Tomato - 1/4 cudiced
Moong Dal - 1/4 cup
Channa Dal - 2 tbsp
Ginger - 1 inch
Cumin - 1/2 tsp
Mustard Seeds - 1/2 tsp
Udad Dal - 1/2 tsp
Green Chili = 2
Asafoetida -1/2 tsp
Water - 2 cups
Salt to taste
Preparation of Amaranth Stem Subzi:
1. Cut the amaranth stem into small pieces. Rinse and set aside.
2. In the Ipot add the dal and 1 cup of water cover, seal the Ipot and turn on to Manual mode for 8 minutes.
3. Do quick release and give the dal and mix. Add the remaining water, stem pieces, a pinch of sugar, onion, tomato, ginger thinly sliced, 1 green chili and salt and mix well. Cover, seal the Ipot and sent it on steam for 3 minutes.
4. Do quick release, give a mix and add Cilantro and give it a mix.
5.. In a seasoning ladle add oil, mustard seeds allow it to pop and then add asafoetida, green chili pieces, udada dal and cumin. Add to the subzi and serve it with rice or roti.
Ipot
Seasoning Ladle
Measuring Cups and Spoons
Cutting Board
Knife
Colander
Potato Masher
Ingredients for Keerai Masiyal:
Mulai Keera Leaves - 1 big bundle about 4 cups
Salt - as per taste
Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Udad Dal - 1 tsp
Red Dry Chili - 1
Cumin Seeds - 1/2 tsp
Curry Leaves - a few
Preparation of Mulai Keerai Masiyal:
1. Add the washed greens along with salt, 2 tbsp water and a pinch of sugar.
2. Turn the Ipot to steam mode for 1 minute. Do a quick release.
3. Using a masher mash the greens. Transfer to a bowl.
4. Add oil in the Ipot set it on saute mode. Add oil, allow it to heat up. Add mustard seeds, allow it to pop then add green chili, asafoetida powder, udad dal and cumin seeds.Once the udad dal turns golden brown add curry leaves and add to keerai masiyal.
5. Serve with Rasam.
Ingredients for Amarath Stem Subzi:
Stem set aside from Amarath Greens - 2 cups
Onion - 1/4 cup diced
Tomato - 1/4 cudiced
Moong Dal - 1/4 cup
Channa Dal - 2 tbsp
Ginger - 1 inch
Cumin - 1/2 tsp
Mustard Seeds - 1/2 tsp
Udad Dal - 1/2 tsp
Green Chili = 2
Asafoetida -1/2 tsp
Water - 2 cups
Salt to taste
Preparation of Amaranth Stem Subzi:
1. Cut the amaranth stem into small pieces. Rinse and set aside.
2. In the Ipot add the dal and 1 cup of water cover, seal the Ipot and turn on to Manual mode for 8 minutes.
3. Do quick release and give the dal and mix. Add the remaining water, stem pieces, a pinch of sugar, onion, tomato, ginger thinly sliced, 1 green chili and salt and mix well. Cover, seal the Ipot and sent it on steam for 3 minutes.
4. Do quick release, give a mix and add Cilantro and give it a mix.
5.. In a seasoning ladle add oil, mustard seeds allow it to pop and then add asafoetida, green chili pieces, udada dal and cumin. Add to the subzi and serve it with rice or roti.
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