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You are here: Home / Side Dishes - Rice / Sigappu Mulai Keerai Masiyal

Sigappu Mulai Keerai Masiyal

March 31, 2010 By Radhika 14 Comments

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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More yum from Tickling Palates!!!

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Filed Under: Side Dishes - Rice, South Indian Lunch Tagged With: Greens

Previous Post: « Dal Makhani ~ Restaurant Style
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Reader Interactions

Comments

  1. Supriya Nair

    March 31, 2010 at 10:23 pm

    Nice combination for a healthy curry. Luv the click. First time on your space..liked all the recipes.

    Reply
  2. Simply Life

    April 15, 2010 at 5:36 pm

    wow, that looks great!

    Reply
  3. Jayasri

    April 24, 2010 at 6:04 pm

    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
  4. tagskie

    May 2, 2010 at 10:40 pm

    Nice blog you got here… Just droppin’ by to say hi! http://www.arts-and-entertainment.info

    Reply
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    May 15, 2010 at 4:55 am

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    Reply
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    June 3, 2010 at 12:51 am

    I can’t wait to try some of your recipes!
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    Reply
  7. ROFO

    June 14, 2010 at 8:47 pm

    How does this dish taste?

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    Reply
  8. srividhya Ravikumar

    June 20, 2010 at 3:25 pm

    wow.. it looks like my mom’s recipe.. i loved it.. do drop in at my site whenever.. following you

    Reply
  9. callmeasviju

    June 26, 2010 at 1:06 pm

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    Reply
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    July 8, 2010 at 11:25 am

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    Reply
  11. joven

    July 8, 2010 at 11:30 am

    beautiful blog..pls visit mine and be a follower.. thanks and God bless..

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    Reply
  12. joven

    July 8, 2010 at 11:30 am

    beautiful blog..pls visit mine to,and be a follower..thanks and God bless..http://forlots.blogspot.com/

    Reply
  13. suganya mathivanan

    March 2, 2013 at 11:46 am

    plz can u say where red amaranthus is available………….

    Reply
    • Radhika Subramanian

      March 11, 2013 at 6:06 pm

      I believe it is seasonal and is available in the greens section of any vegetable or fruit market in my place. It depends on where you live.

      Reply

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Hi, I'm Radhika, a homemaker and mom of 2 teenage boys. Welcome to my kitchen from where I share easy and simple vegetarian and vegan recipes to tickle your palates. Read More…

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