Amaranth Greens Paste with Mustard Tempering
Arai keerai masiyal is a South Indian greens curry where amaranth leaves transform into a thick, savory paste through pressure cooking and grinding. This nutritious dish balances earthy greens with tangy tamarind, aromatic mustard seeds, and warming spices tempered in ghee. The result is a creamy yet textured accompaniment that pairs beautifully with rice, providing iron and vitamins in traditional Tamil cuisine. What makes this version distinctive is the pressure-cooking method that softens the leaves quickly while preserving nutrients, followed by the final tempering that adds crunch and depth. The dish suits anyone seeking plant-based nutrition without complicated technique—beginners find it forgiving, while home cooks appreciate how versatile it is. Serve warm with ghee-mixed rice for a complete meal, or as a side to sambar and rasam. The reserved cooking water becomes a bonus nutritious soup or cooking liquid, exemplifying the zero-waste philosophy of South Indian home cooking.
Ingredients
- 1 medium bunch amaranth greens, washedspinach or chard1:1greens
milder flavor, shorter cook time
- 1 no tomato
- 1 no onion, large
- 1 nos green chilli
- 1 small piece tamarind
- salt, to taste
- water, as needed(optional)
- 2 tsp cooking oil
- 2 tsp ghee or cooking oil
- ½ tsp mustard seeds
- 1 tsp urad dal
- 1 no red chilli
- turmeric powder, amount not stated(optional)
Instructions
- 1
Wash the amaranth leaves two or three times and set aside.
- 2
Heat oil in a pressure cooker base and saute the onion, tomato pieces, and green chilli.
- 3
Add the washed greens and turmeric powder, saute until the keerai shrinks.
- 4
Pour in water and pressure cook on high for two whistles.
- 5
Release steam, remove the lid, and reserve any remaining liquid.
- 6
Add the tamarind piece to the cooked greens and let cool.
- 7
Grind the mixture to a smooth paste, adding water only if needed to reach a thick thokku consistency.
- 8
Transfer the paste to a bowl.
- 9
Temper the mustard seeds, urad dal, and red chilli in ghee or oil, then add to the paste and mix.
- 10
Serve mixed with plain rice and ghee.
Tips
Pressure cook only two whistles to keep greens from becoming mushy; overdoing it loses the subtle flavor and nutrition. Check the paste consistency after grinding—it should be thick like thokku, not runny. Add water drop by drop if needed.
Temper the seeds and dal until they turn golden and fragrant, but not burnt; burnt spices will bitter the entire dish. Pour the hot tempered oil over the paste to fully distribute the flavors.
Reserve the cooking liquid—it's nutrient-rich and can be consumed as a soup with salt or used as cooking water for rice or lentil curries, reducing waste and boosting nutrition.
Good to Know
Refrigerate in an airtight container for up to 3 days. The paste firms slightly when cold.
Prepare through grinding step; store paste refrigerated for one day. Temper fresh before serving.
Serve warm with ghee-mixed rice, or as a side to sambar and rasam.
Common Mistakes
Over-pressure cook to avoid mushy greens that lose flavor and nutrients
Burn the tempered spices to avoid bitter, acrid taste in the final dish
Substitutions
Dairy-Free Swaps
General Alternatives
milder flavor, shorter cook time
FAQ
Can I make this without a pressure cooker?
Yes. Boil the greens in water until completely soft, about 10-15 minutes, then drain and proceed with grinding. The pressure cooker simply speeds up the process and infuses flavors more efficiently.
What if I don't have tamarind?
Substitute with lemon juice or dried mango powder (amchur) in equal amounts. Lemon is sharper; amchur is milder. Both add the needed tanginess that balances the earthy greens and rich tempering.
Can I freeze leftover masiyal?
Yes, freeze in airtight containers for up to one month. Thaw overnight in the refrigerator and warm gently on the stove, adding a splash of water if needed. Texture remains good; flavor holds well.