Puli Keerai

I  have seen the red mulai keerai(amaranth) many times, but have always resisted buying since I had never tasted it earlier. But this week, I gave in to my temptation to try and cook with these leaves. I tried the recipe from Meenakshi ammal . The stem is a little thicker than its green counterpart, so I used only the leaves part of it.
Red Mulai Keerai           1 bunch
Tamarind                         1 small marble sized
Oil                                   1tsp
Mustard seeds                 1tsp
Asafoetida                       1/2 tsp
Green chillies                  2
Salt                                  to taste

Pick only the leaves of the red amaranth.Cut finely. wash very well to remove the dust and the dirt.
Soak the tamarind in 1 cup of warm water for 10 minutes. Squeeze and take out the extract. Keep aside
Heat oil in the pressure pan. When sufficiently hot, add the mustard seeds. When it starts to splutter add asafoetida and green chillies and saute for a minute
Now add the cut amaranth, mix well
Pour the tamarind extract and salt into this. Mix well.
Pressure cook it till 3 whistles ans it becomes mushy
Now mix the gram flour in 1 tbsp of water without any lumps and put it in the cooked keerai and cook in low flame for 2 minutes. This help it to come together
Serve it hot with rice!! This post is for the CC Challenge of the month

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