Chettinad Keerai Mandi with Amaranth Greens
Chettinad cuisine, with its robust flavors and rich tradition, is renowned for its flavorful, aromatic dishes. Among the many treasured recipes in this cuisine, Chettinad Keerai Mandi stands out as a delightful side dish that combines the goodness of leafy greens with a simple yet flavorful blend of spices. This dish, traditionally made with a variety of greens, is served as an accompaniment to a hearty Chettinad meal, but its fresh, vibrant flavors make it perfect as a standalone side dish as well. The use of amaranth leaves, or keerai, brings both nutrition and flavor, while the inclusion of coconut milk adds richness and depth.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Amaranth Leaves (Keerai) | 2 cups, cleaned and finely chopped |
| Shallots | 8, finely chopped |
| Green Chilli | 1, finely chopped |
| Dry Red Chillies | 2 |
| Mustard Seeds | 1 teaspoon |
| White Urad Dal (Split) | 1/2 teaspoon |
| Mandi (leftover water from washing rice) | 1 cup |
| Coconut Milk (optional but recommended) | 1/4 cup |
| Sesame (Gingelly) Oil | 2 teaspoons |
| Salt | To taste |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 20 minutes |
| Total Time | 30 minutes |
Serving Size
| Servings | 4 servings |
Cuisine
| Cuisine Type | Chettinad |
|---|
Course
| Course | Side Dish |
Diet
| Diet Type | High Protein Vegetarian |
Instructions
Step 1:
Start by cleaning, washing, and finely chopping the green amaranth leaves (or any other greens of your choice). Set the chopped greens aside.
Next, wash the raw rice and collect one cup of the leftover water (referred to as “mandi water”). Keep this aside.
Step 2:
In a pan, heat 2 teaspoons of sesame oil over medium flame. Once the oil is hot, add 1 teaspoon of mustard seeds and allow them to crackle. Follow this by adding the 1/2 teaspoon of white urad dal (split) and let it cook for a minute until it turns golden.
Step 3:
Add the 2 dry red chillies and allow them to splutter. This will release their smoky flavor into the oil.
Step 4:
Now, add the finely chopped shallots and green chilli to the pan. Sauté everything together until the shallots turn translucent and soft.
Step 5:
Add the chopped amaranth greens to the pan, season with salt, and continue to sauté until the greens begin to wilt and shrink down in volume.
Step 6:
Pour in the mandi water (the leftover rice washing water) and allow it to simmer for about 2 minutes. This will help the flavors come together and infuse the greens.
Step 7:
Once the water has reduced slightly, add 1/4 cup of coconut milk (optional but highly recommended) to the pan. Bring the mixture to a rolling boil. Stir everything together to incorporate the coconut milk, which will add a rich and creamy texture to the dish.
Step 8:
Switch off the flame once the dish reaches a nice boil, and the liquid has thickened slightly.
Step 9:
Your Chettinad Keerai Mandi is now ready to serve! For a complete Chettinad meal, pair it with steamed rice, Paruppu Urundai Kuzhambu (lentil dumplings in gravy), and Beans Poriyal (a stir-fry of beans). Enjoy a satisfying, traditional Chettinad-style lunch that is perfect for the weekend.
Notes and Tips:
-
Greens Substitute: While amaranth greens are commonly used in this dish, you can also use other greens like spinach, fenugreek leaves (methi), or even collard greens for variation.
-
Coconut Milk: Adding coconut milk is optional, but it does enhance the richness and flavor of the dish, making it more authentic to the Chettinad style.
-
Mandi Water: The leftover rice water (mandi) is often used in Chettinad cooking, as it brings a subtle flavor to the dish. However, if you don’t have mandi water, you can substitute it with vegetable broth or plain water.
-
Spice Level: The dish is mildly spiced due to the green chilli and dry red chillies. You can adjust the spice level by adding more green chillies or using a combination of both fresh and dried chillies, depending on your heat preference.
-
Serving Suggestions: This dish pairs wonderfully with plain steamed rice, but it can also be enjoyed with Indian flatbreads like chapati or roti.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Protein | ~3 grams |
| Carbohydrates | ~12 grams |
| Fiber | ~3 grams |
| Fat | ~7 grams |
| Saturated Fat | ~1 gram |
| Sodium | ~200 mg |
Note: Nutritional values are approximate and can vary based on the specific ingredients used.
With its balance of flavors, textures, and health benefits, Chettinad Keerai Mandi with Amaranth Greens is a wholesome, comforting side dish that will complement a variety of meals. Its simplicity, combined with the aromatic spices and the richness of coconut milk, makes it a delightful addition to any lunch or dinner table. Try this recipe for your next Chettinad-inspired meal, and bring a taste of South India into your kitchen!
