Puli keerai masiyal has a unique flavor and taste, this recipe is prepared across all Tamil homes. Very healthy and easy to prepare, small amount of tangy curry with hot rice and ghee is so comforting during winter or monsoon season.
Ingredients:
250 Grams Amaranth Leaves
1 Large Onion
1 Large Tomato
10 Pods Garlic
5 Green Chilies
1/2 Tsp Chilly Powder
1 Tbsp Coriander Powder
1/4 Tsp Turmeric Powder
1/4 Tsp Asafoetida
1 Tsp Mustard Seeds
1 Tsp Cumin Seeds
1/2 Tsp Black Gram Dhal
2 Dried Red Chilies
3 Sprigs Curry Leaves
3 Tbsp Oil
Lime Size Tamarind or 2 Tsp Thick Tamarind Pulp
Salt as per taste...
Separate only the tender leaves and tender stems for this curry.
Wash the leaves and stems three to four times or until the water is clear and no soil is visible.
Drain the amaranth leaves in a colander and reserve.
Peel, wash and finely chop (Onion, Garlic, Chilies, Tomato, Curry Leaves and Chilies).
Soak tamarind in lukewarm water for 15 minutes...squeeze and extract pulp and reserve.
Preparing puree or smoothies using the newly launched smart and compact Prestige PEX2.0 was truly easy.
350 Watts
2 Multipurpose jars
1 Sipper lid
2 Extra lids for storage
Warranty: 1 year warranty provided by the manufacturer from date of purchase.
Pros:
Transparent Jars
Sharp Blades
Grinds small amount masala faster
Cons:
This model is not suitable for wet grinding purpose like making Idli batter etc.
Slightly complicated blades while washing we need to use a toothbrush.
Manual can be provided what to grind and what not to grind.
Short cord / electrical outlet
Price 3195/-
Product Listed on: TTK Website, Amazon, Flipkart...
For more info and queries Prestige:
Method:
Heat a heavy bottom pot on medium flame. Add the amaranth leaves, onion, tomato, garlic, chilies, curry leaves, chilly powder, coriander powder, turmeric powder, asafoetida and 1 cup water stir, cover and cook the leaves until mushy.
Once all the ingredients have cooked and the moisture content from the greens have reduced remove from flame allow to reach room temperature.
Add the cooked leaves to blender and grind to form a smooth puree or use a wooden masher and manually mash to form a smooth puree.
Transfer the mashed puree to the pot, add 1/2 cup water to the blender and dilute the leftover smooth puree transfer back to the pot.
Add the tamarind pulp and salt to the puree and place it back on flame.
Allow the curry to boil and reduce for five minutes on medium flame, occasionally stir the curry.
Heat a fry pan on medium flame with oil. Add mustard seeds, cumin seeds, black gram dhal, dried red chilies and asafoetida, allow the mustard seeds to splutter and stop spluttering.
Add the tempering to curry and cover. Remove the curry from flame and serve hot with steam cooked rice or dosas...Enjoy 😊
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