Everyday Dishes - Keerai Masiyal

Dont we all know that greens are extremely good for health and loaded with vitamins and minerals ?? At my house with just the two of us, I usually make greens with dal mostly. Because I need good quantities for the lunch box next day. Today I wanted to make puli keerai masiyal, which is mashed keerai with puli, ie. tamarind. Back home it is made in a clay pot (chatti) my mother used to make it often. I googled for this recipe and hardly found any. So I sprung into action ( he he heee ) to blog about this dish. Have any of you blogged this recipe ??? Please let me know
For this dish I used Arai keerai. Does anyone know what arai keerai is in other Indian languages ???. You can also use siru keerai ( again I dont know the English name), Spinach, Fenugreek leaves.


Arai Keerai - Other names anyone ?????

- Two bunches of any greens. ( keerai or aaku koora )
- half an chopped onion
- garlic cloves
- half a lime size tamarind
- for tempering : gingelly oil, tsp of mustard, tsp of cumin, 6 or 7 curry leaves, 2 red chillies, a pinch of asafoetida


Keerai Masiyal with Bottlegourd curry, Eggplant curry - Our Sunday Lunch

• Pressure cook the greens with a couple of garlic pods.
• Heat oil in a clay pot and temper it with all the tempering ingredients
• Add onions and saute for a couple of minutes
• Mash the cooked greens and add it to the tempered oil with onions.
• Squeeze in the extract of tamarind and boil for a minute
• Add salt. Serve with hot rice with a dollop of ghee.