Sigappu Mulai Keerai Masiyal

When Athamma visited me she had brought along with her a clay pot specially designed for making masiyal as the one that I already had broke during shifting of our home. She had bought it in town's Sandhai whih is quite famous. I had been to that place twice and found it a treasure house. This is the first dish that I am making in that pot. So here is the recipe...





Sigappu mulai Keerai / Red Amaranthus ? 1 bunch

Yellow moong dal ? 1 cup

Sambar onions / shallots ? 10 nos

Tomato ? 1, medium

Green chilli ? 1

Tamarind ? a goose berry size

Turmeric powder ? ¼ tsp

Garlic ? 4 pods

Salt ? to taste

Oil ? 2 tsp





For seasoning:

Coriander seeds ? 1 tbsp (optional)

Whole dry red chillies ? 2

Cumin seeds ? 1 tsp

Asafetida ? 2 pinch



Method:





Clean and wash the greens. Wash the dal, drain and keep aside. Chop the onions and tomatoes roughly. Slit the green chilli.





In a pressure pan combine greens, yellow moong dal, onions, green chilli, tomatoes, garlic pods, tamarind, turmeric powder and salt. Add 1 cup water and pressure cook for 2 whistles. Cool and transfer the contents to the clay pot.





In a kadai heat the oil. Add cumin seeds, whole red chillies, coriander seeds and asafetida and transfer them to the cooked greens. Mash well with a pappu guthi or a masher till it resembles a pulp. Check salt and transfer them to a serving dish. Serve along with hot rice with ghee.



This Masiyal is off to Divya Vikram who is hosting Healing foods : Spinach event.