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Arai Keerai Puli Masiyal | Amaranth In Tamarind Sauce is a simple, nutritious, classic South Indian side dish. You can easily prepare this spinach recipe in less than 20 minutes. Perfect accompaniment for any South Indian Breakfast or Lunch Meal.
How to make Arai Keerai Puli Masiyal | Amaranth In Tamarind Sauce is given below with step-by-step instructions and images.
Arai Keerai Puli Masiyal | Spleen Amaranth In Tamarind Sauce | Puli Keerai Recipe | Puli Itta Keerai Recipe
About - Arai Keerai Puli Masiyal
Arai Keerai Puli Masiyal is a classic South Indian side dish. Typically served as an accompaniment for rice, idli, dosa or even with chapati.
There are numerous spinach recipes in South India. This one is very unique and popular in a few places in South India, particularly Tirunelveli and Palakkad districts.
The right balance of tamarind and the texture of this arai keerai puli masiyal is very important. Masiyal is a traditional cooking technique used to achieve the texture of this dish.
What is Masiyal?
Masiyal is a Tamil word used for mashing cooked ingredients together. It is a traditional cooking technique used specifically for preparing vegetarian side dishes. It is one of the popular cooking techniques used across Indian cuisines, especially Tamil cuisine.
Traditionally, Masiyal cooking techniques are done in a stoned clay pot and a wooden masher. However, for quick and easy masiyal recipes electronic mixer grinder can be used.
In this recipe, I've used an electronic mixer grinder to make it easier and quicker.
To view the image of the stoned clay pot and a wooden masher. Kindly, click the link - Stoned Clay Pot.
Arai Keerai Puli Masiyal Ingredients | Puli Itta Keerai Ingredients
The ingredients required to prepare Arai Keerai Puli Masiyal | Puli Itta Keerai Recipe are arai keerai (Amaranthus Dubius), tamarind, green chilli, red chilli, coconut oil, mustard seed, salt, and a pinch of cooking soda.
Suggestion - Instead of Arai Keerai (amaranthus dubius), you can use Mulai Keerai (amaranthus tristis), Siru Keerai (amaranthus campestris) or any other leafy greens.
Let's move on to the Arai Keerai Puli Masiyal recipe.
How to make Arai Keerai Puli Masiyal?| How to make Puli Itta Keerai?
Arai Keerai Puli Masiyal | Amaranth In Tamarind Sauce is a simple, nutritious, classic South Indian side dish. You can easily prepare this spinach recipe in less than 20 minutes. Perfect accompaniment for any South Indian Breakfast or Lunch Meal.
Cuisine - South Indian
Serving - 2
Timing - 20 minutes
INGREDIENTS
Arai Keerai/Spleen Amaranth - 2 cups (tightly packed)
Tamarind - 1 small lemon-sized
Green Chilli - 3
Salt - to taste
Water - 1 cup + 1/2 cup
Cooking Soda - 1 pinch
FOR TEMPERING
Coconut Oil - 1 tablespoon
Mustard Seeds - 1/2 teaspoon
Dry Red Chilli - 1
INSTRUCTIONS
1. To begin making the Arai Keerai Puli Masiyal | Amaranth In Tamarind Sauce - Keep all the ingredients ready.
2. To Prep - Pluck the young and green leaves and soak them in water for 10 minutes with a pinch of turmeric powder and salt.
3. Soak the tamarind in a cup of water for 10 minutes. Extract the tamarind juice. Set aside.
4. Take the soaked arai keerai and wash them in 2-3 exchanges of water. Set aside.
5. To Cook The Spinach - Heat a heavy bottom pan, add in the 1/2 cup of water, salt, a pinch of cooking soda and washed spinach.
6. Allow to cook for 2-3 minutes. Turn off the flame. Rest for 1-2 minutes.
7. To Mash - In a mixer grinder, add cooked spinach and pulse grind a few times. Set aside.
8. To Cook - Heat a heavy bottom pan, add the tamarind extract, green chilli and ground spinach.
9. Cook them for 2-3 minutes in a low flame.
10. To Temper - Finally, heat oil in a tempering pan, add mustard seeds and allow them to crackle.
11. Add dry red chilli and fry for a few seconds.
12. Finally, add to the spinach and mix well.
13. Arai Keerai Puli Masiyal | Amaranth In Tamarind Sauce is ready.
You can serve this Arai Keerai Puli Masiyal | Amaranth In Tamarind Sauce as an accompaniment to rice and a dollop of ghee. You can also pack this for lunch boxes.
PICTORIAL INSTRUCTIONS
1. To begin making the Arai Keerai Puli Masiyal | Amaranth In Tamarind Sauce - Keep all the ingredients ready.
2. To Prep - Pluck the young and green leaves and soak them in water for 10 minutes with a pinch of turmeric powder and salt.
3. Soak the tamarind in a cup of water for 10 minutes. Extract the tamarind juice. Set aside.
4. Take the soaked arai keerai and wash them in 2-3 exchanges of water. Set aside.
5. To Cook The Spinach - Heat a heavy bottom pan, add in the 1/2 cup of water, salt, a pinch of cooking soda and washed spinach.
6. Allow to cook for 2-3 minutes. Turn off the flame. Rest for 1-2 minutes.
7. To Mash - In a mixer grinder, add cooked spinach and pulse grind a few times. Set aside.
8. To Cook - Heat a heavy bottom pan, add the tamarind extract, green chilli and ground spinach.
9. Cook them for 2-3 minutes in a low flame.
10. To Temper - Finally, heat oil in a tempering pan, add mustard seeds and allow them to crackle.
11. Add dry red chilli and fry for a few seconds.
12. Finally, add to the spinach and mix well.
13. Arai Keerai Puli Masiyal | Amaranth In Tamarind Sauce is ready.
You can serve this Arai Keerai Puli Masiyal | Amaranth In Tamarind Sauce as an accompaniment to rice and a dollop of ghee. You can also pack this for lunch boxes.
If you have any more questions about the Arai Keerai Puli Masiyal | Puli Itta Keerai Recipe. Do mail me at knowyourindianfoodofficial@gmail.com. Furthermore, follow me on Facebook, Pinterest and Twitter.
I hope the above recipe and the information benefits you. Please let me know if you try this recipe in the comment section. I'm very excited to read your comments.
HAPPY COOKING!
with better ingredients for better food.
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