mulai keerai poriyal

Mulai Keerai (Amaranth Leaves) Poriyal

This simple poriyal is made with mulai keerai (முளைக் கீரை) and is served with steamed rice.

Mulai Keerai (Amaranth Leaves) Poriyal

Recipe by S Kamala
0.0 from 0 votes
Course: PoriyalCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



This simple poriyal is made with mulai keerai and is serviced with steamed rice.


  • 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


  • 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


  • If the stems are tender, you can add that also chopped finely.

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