It is quite fun exploring the use of Amaranth Leaves in both Indian and Middle Eastern cooking. Right now we are focused on Indian uses (of course) but will explore the uses in Middle Eastern and other cuisines as long as our season of Amaranth lasts. Luckily the plants are self-sowing, so there will be another amaranth forest next year, no doubt.
This dish is another Masiyal with Amaranth Leaves – the third one we have made. The recipe is one of Meenakshi Ammal‘s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes. In Vol 1, and she includes 3 recipes for Amaranth leaves in the chapter on Aviyal.
Generally masiyal is made with toor dal but less commonly it is made without dal, as in this recipe. TheΒ vegetables generally are mashed or finely chopped, and there are (generally) no ground or powdered spices, only seasoning with a few selected whole spices.
You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.
Similar recipes include Ridged Gourd Masiyal, Sampangi Pitlai, Poritha Kootu, and Spinach Chutney.
Browse all of our Amaranth Leaf recipes and all of our Masiyal dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.
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