Arai Keerai Masiyal

Botanical name of Arai Keerai is Amaranthus Tristis. It is rich in iron, protein, fat, fibre, carbohydrates, calcium and phosphorous. Most of the time I find spinach or methi leaves in Indian grocery. This time I luckily saw Arai Keerai.  Avoid buying yellowish or wilted or bruised leaves. Fresh green leaves can be stored in a plastic bag in fridge for max of 2-3 days. Arai Keerai Masiyal is an easy, quick and healthy dish. It can be served as a side dish to rice. Please check below for step by step instructions and pictures for preparing South Indian Arai Keerai Masiyal.

Preparation Time: 5 mins
Cook Time: 10 mins 
Ready In: 15 mins
Yields :  2 Servings

Ingredients:

Arai Keerai	1 bunch
Oil	1 tbsp
Mustard	1/4 tsp
cumin seeds	1/2 tsp
Green chillies( slit open)	2
Garlic (cut Longitudinally)	5 Cloves
Salt
Shallots chopped	1/2 cup

Instructions:

• Wash green leaves in running water for 3-4 times and chop into small pieces.Cook green leaves, green chillies and garlic cloves for 5 mins in a pan. 

• Green leaves will shrink and the water in the leaves will be enough to get cooked. Remove the pan from stove. Allow the mixture to cool. Grind it into a smooth paste by adding salt and enough water. Transfer it to a container.

•  Heat oil in the pan and add mustard and cumin seeds.When they splutter, add shallots.

• Fry till shallots turns translucent. Switch of the stove and add fried cumin seeds and onions to the grind-ed spinach curry. Enjoy it with Ghee and Rice.

Keerai Masiyal / Arai Keerai Masiyal / green leaves masiyal

Tips:

• Always wash vegetable and chop it. Nutrients will be lost if we wash the chopped vegetable 
• While frying shallots, we can add 1 red chilli.
• Adjust the green chillies according to your taste.
• Shallots can be replaced with onions.