Arai Keerai (Amaranthus Tritis) Puli Masiyal

Botanical name of Ariakeerai is Amarnathus Tristis . It is rich in Iron, Protein, Dietary fiber, Magnesium, Potassium ,Calcium and Phosphorous. Araikeerai masiyal is an easy, quick and healthy side dish. now lets start step by step preparation of South Indian Aria Keerai Puli Masiyal

Ingredients:-

Araikeerai- 1 punch
Tamarind - Small marble size
Green Chilli - 1 or 2
Garlic - 4 flakes
Cumin seed - 1tsp
Tomato - 2
salt as required

For tempering:-

Vatral (Preserved Green Chilli)- 2
Mustard seed - 1tsp
Oil - 1tsp



Method:-

Wash and clean araikeerai throughtly.

Pressure cook keerai along with all ingredients

When keerai is cooked mash the keerai well with keerai masher and add to salt to taste or blend it  in mixer grinder.

Heat oil in a pan add mustard seed and vatral (Moor Milagai) saute for vatral become black .

Pour the keerai  and cook for 2 min

Now serve the araikeerai puli masiyal with Sambar rice or urad dhal Chalna

Procedure for moor milagai for preserving green chillues:-

Select  long variety green chillies. Wash well with stem and wipe a cloth.  With a thin knife put a slit in each chilli. Make buttermilk with sour curds. Add enough salt to that. Soak this chillies in that for 24 hrs.) Add butter milk just enough to soak the chillies.) Remove the chillies and dry in hot sun for one dry.  Again put in the curds. Repeat the process till the curd is over. At the end, dry for few more days and store in air tight containers. Use whenever needed.