SOUTHINDIAN STYLE Saag

                                                                     SAAG [ SOUTHINDIAN STYLE ]

saag

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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