For this recipe, Amaranath leaves (pig weed) or Mulai keerai is used. This is a quick and easy recipe, which can be served with sambar/rasam and rice. Amaranth is a cooling agent and rich in iron. Its highly recommended that greens be included in our regular diet . This recipe is one of the many traditional recipes, cooked by our grandmothers. While buying greens , lookout for fresh bunches ,and use them immediately .
Recipe from Cook and See Part 1.
Ingredients
- Amaranth stem (cleaned and destalked) 2 cups
- Salt 1½ teaspoon,
- Green chillies (chopped) 4,
- Asafoetida a pinch,
- Tamarind 15 grams or size of a small lemon,
- Jaggery 1 tablespoon,
- Oil 1 teaspoon,
- Mustard 1 teaspoon,
- Red chillies 3 to 4.
- Rice flour 1 teaspoon,
- Curry leaves 6 to 8.
Method
- Cook/ Steam the greens, adding the green chillies . As soon as they are cooked soft, add the tamarind juice and cook them till one or two boilings.
- Add Rice flour mixed in a tablespoon of water, and boil for a few seconds.
- Add jaggery too and mix well.
- Heat oil in a small seasoning pan, add mustard ,dried red chillies, asafoetida and curry leaves ( torn into two). Season the greens and give a stir for a minute or two.
- Add salt and mix well. Remove from heat and serve.
- To make tamarind juice. soak the tamarind in 1/3 cup water and keep aside for 10 minutes. Extract juice by squeezing with your hand and use.
- Rice flour is added to get a thicker gravy.
- The tender stems of Amaranth, can be used too in the above recipe .