Transport your taste buds to the vibrant kitchens of South India with our simple yet incredibly flavorful Keerai Masli! This traditional stir-fry, featuring fresh amaranth and spinach leaves, is a testament to how humble ingredients can create a dish bursting with color, nutrition, and comfort. Keerai, the Tamil word for greens, forms the heart of many wholesome South Indian meals, and this Masli (meaning a mashed or simply prepared dish) is no-fuss, nutrient-packed goodness that’s perfect for any day of the week. Get ready for a quick and wholesome culinary adventure!
Why You Will Love This Recipe
- Quick & Easy: Ready in under 20 minutes, perfect for busy weeknights.
- Nutrient Powerhouse: Packed with vitamins and minerals from fresh greens.
- Authentic South Indian Flavors: Experience the aromatic tempering of mustard, cumin, and curry leaves.
- Versatile: A fantastic side dish that pairs well with many main courses.
- Diet-Friendly: Naturally gluten-free and can be made vegan.
Ingredients
- 1 bunch (approx. 250g) Amaranth Leaves, finely chopped
- 500 grams Fresh Spinach, finely chopped
- Salt, to taste
- 1 tablespoon Water (for pressure cooking)
- 1 teaspoon Coconut Oil or Vegetable Oil
- 1/2 teaspoon Mustard Seeds
- 1/2 teaspoon Cumin Seeds
- 1 sprig Fresh Curry Leaves (about 8-10 leaves)
- A pinch of Asafetida (Hing)
Step-by-Step Instructions
- Thoroughly wash and finely chop both the amaranth and spinach leaves.
- In a pressure cooker, combine the chopped amaranth and spinach with 1 tablespoon of water and salt to taste. Close the lid.
- Cook on high heat until the cooker gives one whistle. Immediately turn off the heat.
- To quickly release the pressure, place the pressure cooker under cold running water for a few seconds. Once the pressure is released, open the lid and gently mash the greens slightly with the back of a spoon if desired. Set aside.
- Heat 1 teaspoon of oil in a small pan or kadai over medium heat.
- Once the oil is hot, add the mustard seeds. When they start to splutter, add the cumin seeds, curry leaves, and a pinch of asafetida. Saut for about 30 seconds until fragrant.
- Carefully add the cooked and mashed amaranth and spinach mixture to the tempering in the pan. Mix well to combine.
- Cook for just 1 minute, stirring occasionally, to allow the flavors to meld.
- Turn off the heat and serve your vibrant Keerai Masli hot.
Serving Suggestions
This delightful Keerai Masli is incredibly versatile. It shines as a nutritious side dish when served hot alongside steaming plain rice and a tangy Tomato Onion Sambar for a quintessential South Indian dinner. It also pairs beautifully with roti, chapati, or even as a healthy green addition to your thali. For an extra layer of flavor, drizzle a tiny bit of ghee over it just before serving!
Chef’s Tips & Variations
- Don’t Overcook: Greens cook very quickly. Overcooking can make them mushy and diminish their vibrant color and nutrients.
- Spice It Up: For a little heat, add 1-2 finely chopped green chilies along with the tempering ingredients.
- Add Garlic: A clove or two of finely minced garlic added with the tempering can add a lovely aromatic dimension.
- Coconut Touch: For a richer flavor, stir in 1-2 tablespoons of freshly grated coconut at the end, just before turning off the heat.
- Other Greens: Feel free to experiment with other leafy greens like fenugreek (methi) or a mix of various local greens.
- Tempering Oil: While coconut oil enhances the South Indian flavor, any neutral cooking oil will work.