Leafy greens are plenteous in any tropical place, and India is no exception. It teems with a mind-boggling array of herbs and greens, each of which has some medicinal and nutritious value. So, fresh greens are a common vegetable side that features in our meals. In this version, fresh leafy greens are pureed, cooked, and spiced with red chillies, coconut, cumin, and some black gram to make a delicious side that is extremely nutritious.
I have used chard to prepare this masiyal, but you can substitute it with any greens.
Ingredients (serves 4):
- 1 bunch of red Swiss Chard, ribs and stalks removed and roughly chopped (or any greens of your choice)
- 1 teaspoon grated jaggery
- salt, as needed
- 2 dry red chillies (add more for a spicier version)
- 1 teaspoon cumin seeds
- 1/4 cup grated coconut
- 1 teaspoon rice flour
- 1 teaspoon split, husked black gram / urad dal / ulutham paruppu
- 1/4 teaspoon hing
- 1/2 tablespoon oil
- Grind the chard leaves with a sprinkling of water to make a puree. It doesn't have to be totally smooth - the texture is up to you.
- Add the ground chard to a sauce pan, drizzle in 1/4 cup of water if it is too thick, toss in the jaggery and cook the greens on low-medium heat until it is not raw and changes color to a brownish-green color. Season with salt.
- Meanwhile, grind red chillies, coconut, and cumin seeds with a sprinkling of water to make a paste. Add this paste to the cooked greens and mix well and simmer for 5-7 minutes.
- If the masiyal is a little runny, mix rice flour in water to make a paste. Whisk this paste to the masiyal and simmer for 5 minutes until it thickens. Remove from heat.
- Heat oil in a small pan. When hot, add black gram and saute with hing until the gram begins to change color. Add this tempering to the masiyal and mix well.
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