Sunday, July 26, 2015

Posted by Mala at 2:00:00 AM No comments
Mulaikeerai...which is called Amaranthus in English, is called the "Queen" of all the spinach varieties. This makes the body strong and healthy, reduces blood pressure, gall bladder disease, promotes excellent growth in children, and has many more magnificent values . I chose to make a simple masiyal, which in Salem cuisine is slightly thicker, but in Tanjore cuisine, is a little bit watery. You can treat it as a side dish too, and also as a main dish to mix and eat with rice, and the perfect combo for this Masiyal is, Vathakuzhambu.

Mulaikeerai - 1 bunch, cleaned, chopped and washed nicely
A small solid hing
Jeera - 1 tsp
Salt to taste
Rice flour 1 1/2 tsps, mixed with water

For seasoning
Cooking oil - 2 tsps
Mustard seeds - 1/2 tsp
Split urad dhal - 1 tsp
Dry red chillies - 2, broken
Jeera - 1/2 tsp

Recipe Cuisine: South Indian; Category: side dish
Prep time: 15mts; Cooking time: 15mts

Serves 4

The chopped and washed spinach, kept on stove, with very minimal water, topped with solid hing and jeera.

It will shrink after sometime. Don't worry if the vessel is over full.

Keep covered with a lid.

                                       Rock salt added after it is half cooked

                                   When fully cooked, rice flour, mixed with water added, to thicken.

                                 Blended with a hand blender and allow to boil for 5 minutes

Ingredients for seasoning, mentioned above, added.

Serve with Sambar, rasam, rice and papad.


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