Creamy Amaranth Gravy (Keerai Masiyal): A South Indian Delight
1 hour
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About Creamy Amaranth Gravy (Keerai Masiyal): A South Indian Delight
Craving a taste of South India? This vibrant Creamy Amaranth Gravy (Keerai Masiyal) is a flavorful staple that will transport your taste buds.Tender amaranth leaves are simmered with lentils, coconut, and a fragrant blend of spices, creating a dish that's both healthy and deeply satisfying. It's the perfect way to enjoy this nutritious leafy green.Serve this simple yet exquisite gravy over steaming hot rice for a truly comforting and authentic South Indian meal. You won't be disappointed!
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Recipe Time & More
Prep40 minutes
Cook20 minutes
Total1 hour
Ingredients
For the Amaranth and Lentils
- 1 bunch Amaranth leaves
- 100 gm Lentils split, toor dal, yellow
- 1 pinch Asafoetida
- 1 tsp Turmeric powder
- Salt to taste
For the Ground Coconut Paste
- 100 gm Coconut grated
- 1 tbsp Pigeon Pea
- 1 tbsp Rice
- 1 tsp Cumin seeds
- 2 Chillies dried, red
For the Tempering
- 1 tsp Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Gram black
Instructions
- Soak the toor dal, rice, cumin seeds, and dried red chilies in water for 1 hour. This softens them for grinding.
- Wash the amaranth leaves thoroughly and chop them roughly.
- In a pressure cooker, combine the split yellow lentils, asafoetida, chopped amaranth leaves, turmeric powder, and salt. Pressure cook for 4-5 whistles until the lentils and greens are tender.
- Grind the soaked toor dal, rice, cumin seeds, dried red chilies, and grated coconut together with a little water to form a smooth paste.
- Once the pressure is released, open the cooker and mash the cooked amaranth and lentils slightly. Add the ground coconut paste to the cooked greens. Simmer on low flame for 8-10 minutes, adding a little water to achieve your desired gravy consistency.
- Heat the oil in a small pan for the tempering. Add the mustard seeds and allow them to splutter. Then, add the urad dal and sauté until lightly golden. This tempering adds a wonderful aroma and flavor to the dish.
- Pour the tempering over the amaranth gravy. Serve hot with steamed rice.
Recipe Notes
Good To Know
- You may use coconut oil for tempering.
- Cooking in a direct pressure cooker gives better results.
Expert Tips
- For a richer flavor, try dry roasting the spices before adding them to the dish.
- Adjust the spice level to your preference by adding more or fewer chilies.
- Garnish with fresh herbs like cilantro or curry leaves for an added aroma and visual appeal.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat gently on the stovetop or in the microwave.
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Recipe Nutrition
Calories: 140kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 18mgPotassium: 191mgFiber: 4gSugar: 3gVitamin A: 222IUVitamin C: 33mgCalcium: 18mgIron: 2mg
Neeru Srikanth
Articles: 43
3 Comments
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I’m excited to make this at home!
I’m excited to make this at home!
So delicious! Excited to make it.