Meena's Taste Mantra

Chiru Keerai Masiyal | Amarnath Leaves Sabzi

Chiru Keerai also known as Chawli | Amarnath | Shravani Maath has a host of essential vitamins, minerals and dietary fiber. This green is very good for health.

All three of us love this. I specifically love this the way Amma makes it as she add these roasted rice grains which provide a nice crunch to this Masiyal and as a child that was the only motivating factor! But now...I just love this...mainly as it is so good for health and secondly it is so easy to make.

Amma makes it a point that we have greens in the form of Palak | Methi | Keerais...atleast twice a week. Today after their evening walks, Amma Appa got fresh bunch of Chiru Keerai and the same made for dinner! Chiru Keerai Masiyal tastes simly delicious with any Vathakozhumbu - a tangy curry!

INGREDIENTS

1 bunch Chiru Keerai | Mulai Keerai | Chawli | Amarnath Leaves
1 tsp Haldi | Turmeric Powder

1 tblsp Ukda Chawal | ParBoiled Rice

1 Sukhi Lal Mirch | Dried Red Chilli, broken to 4 pieces

1 tsp Rai | Mustaed Seeds
1 tsp Oil

To taste Salt

METHOD

Clean Chiru Keerai to remove the roots and matured stem. Tender stem can be used to make Chiru Keerai Thandu Thoran.Wash Chiru Keerai well twice in clean water, drain and keep aside.
In a wide bottomed pan, add the cleaned Chiru Keerai and haldi. Add 1/4 cup water and blanch on low flame till the Chiru keerai is soft. You can check by pressing the tender stem. If it appears firm but soft on pressing, it is cooked. Switch off the gas and let this cool.
Once cooled, grind the blanched Chiru Keerai to a smooth thick paste. Do not add any water.
In the same pan, heat oil and add par boiled rice and saute for a minute.
As it begins to puff, transfer half of it to a plate to be used as garnish.
Add rai and red chilli. When rai splutters, reduce the flame to low and add Chiru Keerai Paste. If required, add very little water. The consistency of this Masiyal is thick. It does not spread when you serve it.
Add salt to taste and mix well. Take care while adding salt as any leafy vegetable requires very little salt.
After a minute, switch off the gas and transfer the masiyal to a serving bowl.
Garnish with puffed par boiled rice and serve hot.

We enjoyed this Chiru Keerai Masiyal along with Steamed Rice and Chinna Vengayam Vathakozhumbu.

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.