Mahadeva's Bhaga Sasthra
143. Arai Keerai (Amaranthus Tricolor) With Tamarind
| Water | - ½ padi |
|---|---|
| Pigeon Pea | - ⅛ padi |
| Tender Amaranthus Tricolor | - 24 palam |
| Water | - ⅛ padi |
| Tamarind | - 1 palam |
| Salt | - 1¼ palam |
| Red Chilly | - ¼ palam |
| Pepper | - ¼ palam |
| Cumin Seed | - ⅛ palam |
| Fenugreek Seed | - ⅛ palam |
| Grated Coconut | - 1½ palam |
| Roasted Gram Flour | - ½ palam |
| Ghee | - ½ palam |
| Red Chilly | - ⅛ palam |
| Mustard Seed | - ⅛ palam |
| Asafoetida | - 2 ku.a |
- 1. Take the water in a lead coated vessel which can hold 1 ½ padi of water and bring it to boil.
- 2. When the water begins to boil add the pigeon pea to the water and keep the vessel closed.
- 3. Take the tender greens and wash it nicely with water and remove the dirt, dry leaves etc. When the pigeon pea is 3/4 th cooked add the greens to it, mix well and keep the vessel closed.
- 4. Take the tamarind and water in a lead coated vessel, mix and press nicely and take the tamarind extract and add it to the boiling pigeonpea and greens when they are completely cooked.
- 5. Add the salt and then fry red chilly,pepper,cumin seeds,fenugreek seeds and grated coconut one after another in a little ghee and mix
together and grind using a little water and add to the cooked greens, mix well and allow to thicken.
- 6. Add the roasted gram flour to the greens, mix well and after two minutes season using ghee,red chilly and mustard seed by following the 22nd recipe and mix with the greens.
- 7. Mix the asafoetida in 1 palam water and add it to the greens. Following the above procedure greens such as fenugreek leaves, spinach, amaranthus tender and flowers of Sesbania grandiflora and banana flower, vegetables such as brinjal, cucumber and potato can be cooked.