Ad Tags

Friday, February 24, 2012

Mulai Keerai / Amaranth leaves

Mulai Keerai / Amaranth leaves :


Mulai Keerai – 1 bundle
Onion -1
Tomato -1
Garlic – 3 cloves
Water – ¼ cup
Turmeric powder – ½ tsp
Chilli powder – ½ tsp
Salt – for taste

For Tempering:

Oil – 1 tsp
Mustard – ¼ tsp
Urad dhal – 1tsp
Chana dhal – 1 tsp
Dry chillis – 2 no
Curry leaves – few


Discard the stem and take the leaves alone from the mulai keerai. If the stem is not too thick then you can use the stem also.
Wash the keerai nicely to remove any impurities from it.
Chop the keerai finely and keep aside.
Chop onion, tomato and garlic to fine pieces.


In a kadai, add oil and do the tempering.
Now add onion and garlic, sauté till onion is pink in color.
Then add tomatoes and cook till tomato is mushy.
Now add salt, turmeric and chilli powder and sauté for a minute.
Add the chopped mulai keerai leaves and sauté. Add little water and keep the flame in simmer and close the kadai with a lid. Saute it for every 2 minutes.
Mulai keerai poriyal is ready in 5 minutes.

This goes will with sambhar, rasam or curd rice. 

See you soon in other recipe J

No comments:

Post a Comment