Chettinad Keerai Mandi Recipe with Amaranth Greens
Chettinad cuisine, renowned for its bold and aromatic flavors, is not all about spicy curries. Among its many gems, the Chettinad Keerai Mandi is a simple yet flavorful dish that’s commonly prepared in Chettinad households. This hearty side dish, featuring the goodness of amaranth greens, is not only nutritious but also incredibly easy to make. The use of “mandi” (rice-washing water) adds a unique texture and depth to this everyday dish, making it a comforting choice for any meal.
This Chettinad Keerai Mandi recipe, using amaranth greens (locally known as keerai), is a perfect example of how the Chettinad cuisine brings together fresh, seasonal ingredients in a wholesome manner. Traditionally served as a side dish, it pairs wonderfully with steamed rice, dal, or any other main course. With a delicate balance of flavors from fresh coconut, garlic, green chilies, and a subtle tempering of mustard seeds and urad dal, this dish is sure to become a staple in your kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Amaranth Leaves (cleaned and finely chopped) | 2 cups |
| Pearl Onions (Sambar Onions, finely chopped) | 8 pieces |
| Green Chili (finely chopped) | 2 pieces |
| Garlic (crushed) | 4 cloves |
| Dry Red Chilies | 2 pieces |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| White Urad Dal (Split) | 1/2 teaspoon |
| Mandi (leftover water from washing rice) | 1 cup |
| Fresh Coconut (grated) | 1/4 cup |
| Sesame (Gingelly) Oil | 2 teaspoons |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~75 kcal |
| Protein | 2g |
| Fat | 3g |
| Carbohydrates | 10g |
| Fiber | 2g |
| Sodium | ~125mg |
| Potassium | ~220mg |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Serves: 4-6 people
Instructions
-
Prepare the Greens:
Begin by cleaning and washing the green amaranth leaves thoroughly. Finely chop the leaves and set them aside. If you’re using other greens, ensure they are washed well and chopped finely for even cooking. -
Collect Mandi Water:
In a separate bowl, wash 1 cup of raw rice in water for about 5 minutes. Rub the rice between your palms to release the starch, then drain the water. The starchy water collected is called “mandi,” a traditional ingredient in Chettinad cooking. Keep the mandi water aside. -
Grind the Coconut Mixture:
In a blender, combine the grated fresh coconut with the mandi water and blend to make a smooth mixture. This will form the base of the dish, contributing richness and flavor. -
Tempering the Spices:
Heat sesame oil in a deep pan or wok over medium flame. Add the mustard seeds and let them crackle. Follow by adding the split urad dal, letting it turn golden brown. Once the mustard seeds splutter and the dal turns slightly brown, add the dry red chilies and let them roast for a few seconds. -
Sauté Aromatics:
Add the finely chopped pearl onions, garlic, and green chilies to the pan. Sauté until the onions become soft and translucent, and the garlic releases its aroma, which will take about 2-3 minutes. -
Cook the Greens:
Add the chopped amaranth leaves to the pan. Season with salt, and sauté the greens until they begin to wilt and cook down. Cover the pan with a lid to help the greens cook faster, stirring occasionally to ensure even cooking. This process should take around 5-7 minutes. -
Add the Coconut-Mandi Mixture:
Once the greens have wilted completely, pour in the coconut and mandi mixture that you had prepared earlier. Stir to combine everything well. Allow the dish to simmer for 2 minutes, letting the flavors meld together. -
Boil and Adjust Seasoning:
Increase the heat slightly to bring the Chettinad Keerai Mandi to a rolling boil. Taste the dish and adjust the salt as needed. Allow it to boil for another minute before turning off the heat. -
Serve:
Transfer the Chettinad Keerai Mandi to a serving bowl. This dish pairs wonderfully with steamed rice, Paruppu Urundai Kuzhambu (lentil dumplings in gravy), and Beans Poriyal (a stir-fried vegetable dish), making it a complete and satisfying Chettinad-style meal.
Tips and Variations
- Mandi Water Substitute: If you don’t have leftover rice washing water, you can use plain water or vegetable stock. However, the mandi water gives the dish its distinct flavor, so try to use it when possible.
- Greens Variation: While amaranth greens are traditionally used, you can also make this dish with spinach, kale, or any other tender leafy greens of your choice.
- Spice Level: Adjust the number of green chilies and dry red chilies to control the spiciness of the dish. If you prefer a milder version, you can reduce the amount of green chilies.
- Coconut Addition: The fresh coconut adds a subtle sweetness to the dish, but if you’re short on time, you can use desiccated coconut as a substitute.
Chettinad Keerai Mandi is a wonderful blend of simplicity and flavor, showcasing the heart of Chettinad home-cooked meals. By utilizing ingredients like fresh greens and rice-washing water, this dish is not only a great way to use leftovers but also a healthy, high-protein vegetarian option that can fit into various meal plans. Whether you’re looking to enjoy it with a traditional Chettinad spread or just as a quick, nutritious side, this dish will certainly impress.
