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Sigappu Mulai Keerai Masiyal

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When Athamma visited me she had brought along with her a clay pot specially designed for making masiyal as the one that I already had broke during shifting of our home. She had bought it in town’s Sandhai whih is quite famous. I had been to that place twice and found it a treasure house. This is the first dish that I am making in that pot. So here is the recipe…

SIGAPPU MULAI KEEAI MASIYAL


You’ll Need:

Sigappu mulai Keerai / Red Amaranthus – 1 bunch
Yellow moong dal – 1 cup
Sambar onions / shallots – 10 nos
Tomato – 1, medium
Green chilli – 1
Tamarind – a goose berry size
Turmeric powder – ¼ tsp
Garlic – 4 pods
Salt – to taste
Oil – 2 tsp


For seasoning:
Coriander seeds – 1 tbsp (optional)
Whole dry red chillies – 2
Cumin seeds – 1 tsp
Asafetida – 2 pinch

Method:


Clean and wash the greens. Wash the dal, drain and keep aside. Chop the onions and tomatoes roughly. Slit the green chilli.


In a pressure pan combine greens, yellow moong dal, onions, green chilli, tomatoes, garlic pods, tamarind, turmeric powder and salt. Add 1 cup water and pressure cook for 2 whistles. Cool and transfer the contents to the clay pot.


In a kadai heat the oil. Add cumin seeds, whole red chillies, coriander seeds and asafetida and transfer them to the cooked greens. Mash well with a pappu guthi or a masher till it resembles a pulp. Check salt and transfer them to a serving dish. Serve along with hot rice with ghee.

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This Masiyal is off to Divya Vikram who is hosting Healing foods : Spinach event.

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Comments

  3. hi radhika, first time in your blog!!, as I blindly ticked follow coloumn when I joined networked blogs,I made a point that when ever I log on to face book which ever blog shows in my profile I would visit that blog!!, so here I am, you have a lovely blog!!, keerai is such a wonderful subzi, which i never get here, I am envying th bowl you have made, looks so yummy!!, reminds me of India!!, I will satisfy myself seeing your palate…

    Reply

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