For those who are not too much into milk or curd, go for greens and this particular variety has about 400 mg of calcium for every 100 grams (pulled this out of google search). But I certainly believe this, considering my grandparents say this too, without associating numbers.
Having said that the marriage of greens with dal is so delicious with a crunchy appalam. A great way to relish the Siri Keerai. I can't wait for you to try it.
Ingredients:
Method:
Having said that the marriage of greens with dal is so delicious with a crunchy appalam. A great way to relish the Siri Keerai. I can't wait for you to try it.
Ingredients:
- 1 bunch of siru keerai/ amaranthus
- 1/2 cup toor dal soaked in water for 10 mins
- 1 onion finely chopped
- 1 tomato finely chopped
- 3 green chillis
- 4 garlic cloves
- 11/2 tbsp tamarind juice
- 5 cups water
- 1/4 tsp mustard seeds
- 4 curry leaves
- pinch of turmeric powder
- 1 tsp salt
- 2 tbsp oil
Method:
- Boil 3 cups of water and cook the green leaves.
- In the meantime, add 2 cups water in a pressure cooker. To this toss the toor dal, onion, tomato, turmeric, garlic and chillis. Cook with lid for 4-5 whistles on medium heat.
- Check on the green leaves, if they are cooked soft, strain the water and keep aside.
- Mash the green leaves in a kalchetti/ traditional mortar and pestle (if available).
- Now check on the toor dal, strain this broth as well and keep aside. Mash the toor dal along with the green leaves.
- Add the broth strained earlier to this. Check the desired consistency. it can be thick or thin.
- Now bring green leaves broth to a boil in a small pot and add the tamarind juice. Allow it to bubble for a minute. Add this to the kuzhambu. Mix well. Add salt for taste.
- Put everything into a serving bowl.
- For tempering, heat oil in a small pan. Add mustard seeds/ vadagam, 1 tsp of chopped onion and curry leaves. Let it release it's aroma.
- Toss it over the keerai kuzhambu. Serve with hot rice and potato fry/ yam fry.