Mulai Keerai Poriyal is a quick, wholesome South Indian stir-fry where finely chopped amaranth greens are sautéed with onion and garlic, then cooked down until dry and tender. A fragrant tempering of mustard, urad dal, cumin, asafoetida, and red chillies adds crunch and aroma, while partially cooked green gram dal brings gentle bite and protein. Finished with salt and a final toss of coconut gratings, it’s a light, flavorful side that pairs perfectly with rice and sambar or rasam.
This simple poriyal is made with Amaranth Leaves (mulai keerai, முளைக் கீரை) and is served with steamed rice.
Mulai Keerai Poriyal Recipe
Mulai Keerai Poriyal
This simple poriyal is made with mulai keerai and is serviced with steamed rice.
4
servings10
minutes15
minutesIngredients
Mulai Keerai – 1 bunch
Green Gram Dhal – 1 tablespoon
Turmeric Powder – A Pinch
Onion – 1/2
Garlic flakes -2 to 3
Coconut Gratings – 1 or 2 tablespoons
Oil – 1 Teaspoon
Mustard – 1/2 teaspoon
Urad Dhal – 1 Teaspoon
Jeeragam (Cumin) – 1/2 teaspoon
Red Chillies – 2 to 3
Asafotida powder – a pinch
Salt – 1/2 teaspoon or as per taste
Directions
- Pluck the leaves from the stem and wash it well. Chop finely and keep aside.
- Chop onion and garlic finely.
- Cook green gram dhal with a pinch of turmeric till it is soft (3/4th cooking) and firm.
- In a kadai put the oil and when it is hot add mustard.
- When it pops up, add urad dhal, cumin seeds, asafoetida powder, red chillies and fry till the dhal turn light brown.
- Add chopped garlic and onion and fry for a while.
- Then add the chopped greens and stir well.
- Cook on low flame for few seconds. (No need to add water).
- Add salt and again cook it for few more seconds or the keerai is dry without any water content.
- Add cooked dhal and coconut gratings.
- Mix well and keep it on low flame for few seconds and remove.
Recipe Video
Notes
- If the stems are tender, you can add that also chopped finely.