Saag
SAAG [ SOUTHINDIAN STYLE ]
INGREDIENTS
- Amaranth leaves – 1 bunch
- Onion – 1
- Tomato – 1
- Garlic – 5
- Green chilli – 2 or 3 as per taste
- Tamarind – a small piece [ optional ]
- Oil + ghee – 1 tbsp
- Asafoetida – a generous pinch
- Mustard seeds + urad dal – 1 tsp
- Red chilli – 1 broken
- Salt to taste
PREPARATION
Pluck the leaves, and wash 2 to 3 times .[ to remove any soil stuck on the leaves ] You can also use the tender stalk .Chop it .
METHOD
Boil ¼ cup of water
Add amaranth leaves + onion + garlic + tomato + green chilli + salt , cover and cook for 10 minutes on low flame.
Once done allow it to cool.
Either grind or blend or mash it with a dal masher into a puree, keep aside .[don’t add water while grinding ]
Heat oil in a pan, add mustard seeds + urad dal and let it crackle.
Add red chilli + asafoetida ,fry for few seconds.
Add the puree and mix well.
Simmer on low flame for 1 or 2 mins and off the flame.
Serve hot with plain rice with side dishes .
NOTES
- You can use any green leafy veg like palak .
- Add less water ,the puree has to be thick not watery.
- This is called keerai kadiyal in tamil .
- You can also add moong dal .
- Instead of onion ,you can use few shallots.
- In south some don’t add tomato or onion or garlic , they just make it plain .
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