Keerai Masiyal (Amaranth Greens Mash)

Keerai Masiyal (Amaranth Greens Mash)

Keerai Masiyal is a wholesome, protein-packed dish made with fresh amaranth leaves (or other local greens) gently boiled and mashed with minimal spices. Villagers traditionally mash it with a wooden mathu and finish it with a hot sesame oil tempering — simple, earthy, and extremely nourishing.

Prep Time

10 Minutes
Cook Time

20 Minutes
Serving

3 to 4 People
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Soft, garlicky, and nourishing – a spoonful of this masiyal tastes like your paati’s love in a bowl.

Ingredients

  • Amaranth greens (keerai)– 2 bunches (washed, chopped)
  • Garlic – 5 cloves
  • Green chili – 1
  • Cumin seeds – 1/2 tsp
  • Salt – to taste
  • Water – 1.5 cups

Tempering:

  • Sastha Sesame Oil – 2 tbsp
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Dry red chili – 1
  • Hing – a pinch

Instructions

  • Boil amaranth greens (keerai) with garlic, green chili, cumin, and salt in 1.5 cups water till soft.
  • Mash using a mathu (or blend lightly for rustic texture).
  • Heat sesame oil in a small kadai, temper mustard, urad dal, chili, and hing.
  • Pour over mashed keerai. Mix and serve hot with steamed rice and ghee.