Arai keerai curry – Tamil green sauce

Arai keerai curry – Tamil green sauce

Arai Keerai appears on Tamil stalls in January and remains there for several months.

Arai is a plant from a wide range of edible salads belonging to the amaranth family.

Tamil word Keerai means ‘greens’.

As every green here, arai keerai is quite cheap – for a large bunch we pay 10 rs.

At a similar price was also a variety of red amaranth, which I bought at the market in Canacona, Goa.

The taste is quite gentle, fresh – just like the more sweet red amaranth – it’s great for a salad with tomatoes, onions and garlic … or however you like it.

Buying a bunch of this type of herb on the first day I choose young and nice leaves and make a salad.

The second day I discard one with yellowing leaves and, together with the stalks, I cut it into a curry, cooked with the addition of mung, masur or tur daal.

IngredientsAmount
arai keerai curry1/2 branch
tur/mung/masoor daal1/3 cup
onion2 big
garlic1 big piece
gingerpiece as a big nail
tomato2 middle
mustard1 teasoon
urad daal1 spoon
asafoteida1 pinch
kumin1 teaspoon
dry red chili2 pieces
turmeric2 teaspoon
red chili powder1 teaspoon
saltto taste
oil2 spoon

Preperation:

  1. Rinse, pour a small amount of water and leave aside for 10 minutes. After this time, boil and cook for about 30 minutes. Cooked, put aside.
  2. Keerai leaves, change, rinse and cut. Stalks are also suitable for curry.
  3. Cut the onion into cubes, finely chop the garlic. Put the ginger on a fine mesh grater. Tomato in cubes.
  4. Heat the oil in a deep frying pan and add mustard seeds. When they start shooting, fry a few seconds and collect them in the middle. Then add the seeds of cumin, urad daal, asafetoid and dried chilli peppers. Sauté on medium heat for about a minute while stirring.
  5. Now add chopped onion and garlic and grated ginger and fry together with the spices to a slightly golden color.
  6. Add red chili powder, turmeric and chopped tomatoes, fry together until they release the juice.
  7. Now add keerai, mix and dill under cover for about 6 minutes.
  8. Then add the cooked turn, add the salt to taste, mix and cook together for a while.

Serve with rice.

Bon Apetit!

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